Stuffed peppers with pearl couscous salad 

Ingredients for 6 stuffed peppers: 

– 3 bell peppers   

– 300 grams of ground meat (about 10.5 oz)   

– 1 small can of corn   

– Handful of grated cheese   

– Pinch of cumin   

– Pinch of paprika powder   

– 2 cloves of garlic   

– 1 small onion   

– 2 tablespoons of tomato paste   

– 1 tomato   

– 200 ml sour cream (about 6.7 fl oz)   

– 2 spring onions   

Pearl couscous salad: 

– 150 grams of pearl couscous (about 5.3 oz)   

– 80 grams of feta (about 2.8 oz)   

– 5 sun-dried tomatoes   

– 2 tablespoons of fresh parsley, finely chopped   

– 3 tablespoons of extra virgin olive oil   

– 3 tablespoons of white vinegar   

– Salt   

Preparation: 

1. Preheat the oven to 200°C (about 390°F). Finely chop the onion and slice the spring onions into rings, then sauté them in a pan with a little oil. Add the minced garlic, ground meat, cumin, paprika powder, and optionally, some salt and pepper. Stir in the tomato paste. 

2. Dice the tomato and cook it together with the seasoned meat mixture. Then, add the drained corn and let the sauce simmer gently. 

3. Slice the bell peppers in half and remove the seeds. Fill the pepper halves with the meat mixture and sprinkle with spring onions and grated cheese. Bake the stuffed peppers for 15 minutes in the oven. Serve them with a dollop of sour cream or crème fraîche.  

4. Cook the pearl couscous according to the package instructions. Once cooked, toss the couscous with a little olive oil to prevent sticking while it cools. 

5. Crumble the feta. Make a simple dressing by mixing olive oil, vinegar, and a pinch of salt in a bowl. Combine the couscous, feta, parsley, and the dressing. 

You can either mix the couscous with the stuffed peppers or serve it on the side as a salad! 

Enjoy your meal!