Stuffed peppers with couscous

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Vegetarian and delicious meal of well-filled peppers with couscous, spinach and feta



 Heat the oven to 200 degrees. Cut the peppers in half and place them in a baking dish. Place the peppers in the oven for 5 minutes to soften them a bit.

 Bring the water to the boil for the couscous, dissolve half the stock cube in it and let the couscous soak in it. Stir-fry the fresh spinach in a pan until it has mostly wilted (You can also use frozen spinach and let it thaw and drain). Cut the tomato into cubes and remove the watery part.

 Fluff the couscous with a fork. Add the spinach, cumin, coarsely chopped almond and some parsley, tomato and half of the feta. Fill the peppers with the couscous mixture and crumble over the rest of the feta.

  Place the stuffed peppers in the oven for 10 minutes. Mix some yogurt with a little parsley. Serve the couscous stuffed peppers with the yogurt.

Source: Leukerecepten by leukerecepten-nl.
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