Stuffed peppers with couscous & vegetables
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 servings
Preparation time:
⧗ individual
Grilling time:
⧗ 10–20 minutes
Grill(s) & Equipment:
• Grill, grill tray, pan/pot
Ingredients
• 4 yellow peppers
• 210g couscous
• 2 fully ripe tomatoes
• 80g courgette
• 1 tbsp basil, cut into strips
• 1 tbsp parsley, cut into strips
• fresh rosemary and thyme sprigs
For the pumpkin vegetables:
• 320 g butternut squash
• some butter
• Salt pepper
• some curry
Accessories are available in our FIRE&FOOD shop!
Spices available in the shop!
preparation
➊ Pour hot vegetable stock over the couscous, cover and leave to simmer for a few minutes. In the meantime, clean the peppers, ie cut off the tops and remove the seeds.
➋ Cut the zucchini into small cubes and mix with the hot couscous, as well as the tomatoes. Cut the pumpkin into cubes and braise in a grill tray with a little butter and the spices.
➌ Mix the couscous with the herbs and fill the peppers. Close each one with the lid and grill in a fireproof pan with the rosemary and thyme sprigs in the closed grill at approx. 180 °C until the peppers are soft. Serve with the pumpkin vegetables.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. She loves vegetarian dishes and especially creative recipe ideas from the plancha and the fire plate, such as those from OFYR and the Black Forest stove.
Recipe from FIRE&FOOD Grillmag No.5
