Preparation time: less than 30 minutes
Cooking time: 20 minutes
250 ml chicken broth
150 g couscous
4 sweet peppers
2 tbsp olive oil
200 g tomatoes
½ Tsp oregano
40 g of parsley
salt and pepper to taste
200 g feta cheese
1. Preheat the oven to 200 degrees. Pour the boiling broth over the couscous. Stir and give the broth to absorb.
2. Cut peppers with the tops, take out seeds. In a large saucepan bring lightly salted water to a boil and in it cook the peppers for 5 minutes. Remove and immediately drop into a bowl of cold water.
3. The onions and finely chop the zucchini. Put in a pan with oil and simmer for 5-7 minutes. Add the chopped tomatoes, parsley and oregano. Simmer another 5 minutes and remove from heat. To the pan add the couscous and feta, season and stir.
4. Stuff this mixture in the peppers, put on a baking sheet and bake about 20 minutes until tender.
On the portal Znaia you can also find the recipe for rainbow trout in mushroom sauce.