- 6 small pointed peppers
- 100 gram couscous
- 2 garlic cloves
- 1 shallot
- 15 black olives
- 6 chestnut mushrooms
- olive oil
- pepper and salt to taste
- parsley for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- cling film
- oven tray with parchment paper
- medium-sized skillet
Preparing the stuffed pointed peppers — 15 minutes
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
Finely CUT the shallot and garlic clove. CUT mushrooms and olives in slices and set aside. PLACE the couscous in a bowl, drizzle some olive oil, pepper and salt. COVER with boiled water, enough to have about 2 cm extra water above the couscous. COVER with cling film and stir it well with a spoon after a few minutes. The couscous should have absorbed all of the water. It should be a nice, crumbly and flavorful couscous. (taste it to know for sure)
CUT the pointed pepper lengthwise and remove the seeds. Place them with the cut side down on a parchment lined baking tray and drizzle with olive oil, pepper and salt. Bake them for about 5 to 10 minutes.
While the peppers are in the oven, prepare the rest of the filling. HEAT olive oil in a skillet, saute shallot and sliced mushrooms for a few minutes. ADD the chopped garlic and saute for one minute more. ADD in the olive slices and couscous and season with pepper and salt.
Finishing the peppers — 5 minutes
Use a spoon to fill the halved peppers with the couscous mixture. PLACE them in the oven for another 5 minutes to make sure they are hot enough. Garnish with parsley and serve with a nice green salad, enjoy!