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Vegetarian recipe Grilled peppers with couscous filling

Vegan Stuffed Peppers With Couscous | Recipes By Chef Ricardo (June 2019).


Grilled peppers just taste like summer. With our filling, the vegetables become a tasty grill main course.


  • 4 peppers
  • 225 ml vegetable broth
  • 150g feta
  • 150g couscous
  • 100g tomatoes
  • 1 lime
  • 12 black olives
  • 2 cloves of garlic
  • basil
  • salt
  • pepper


  1. Bring the vegetable broth to a boil, add the couscous and immediately pull the pot off the heat. The couscous should now swell for about ten minutes.
  2. At this time, wash the peppers, cut out the lid and carefully remove the partitions and cores.
  3. Put the tomatoes in a bowl and pour boiling water over them. Drain the water as soon as the skin of the tomatoes has burst and peel it off.
  4. Now the tomatoes are cut into bite-sized pieces. Also halve the olives and squeeze the lime.
  5. Loosen the couscous with a fork. Add tomatoes and olives, season with pepper, salt and lime juice and squeeze the peeled cloves of garlic. The feta can be quenched.
  6. Mix the filling well and spoon it carefully into the peppers.
  7. The peppers should be grilled for about ten minutes on the edge of the grill. Before serving, the pods are garnished with a little basil.

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