Ingredients
SERVES 4
– ½ cup couscous
– 225 g beef ground
– 4 scallions sliced
– 110 gr Feta crumbled
– 90 g dried apricots chopped
– 4 bell peppers hollowed-out
– salt to taste
– black pepper to taste
– EVO to taste
Directions
Place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat ½ cup of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set aside. In the meantime, heat a little EVO in a pan and brown the beef over medium-low heat for a couple of minutes. Then, combine the beef to the couscous along with scallions, feta and dried apricots. Season with salt and pepper and mix well. Finally, stuff the bell peppers with the couscous and beef mixture, cover each pepper with its top and bake them in the oven at 200°C for ab.45 to 50 minutes, until they soften. Serve them warm.
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