Small squat peppers hold a lemony couscous filling and a golden feta topping.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 8 small Hungarian Cheese peppers, about 600 g
- 150 g instant couscous
- 200 ml boiling vegetable broth
- 100 g feta, crumbled
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
Method
- Heat oven to 200°C / 400°F. Cut lids from peppers and remove seeds.
- Cover couscous with broth for 5 minutes. Fluff with oil, lemon, parsley and half the feta.
- Fill peppers, top with remaining feta and place in a snug dish with 100 ml water. Bake 25–30 minutes until tender.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Hungarian Cheese Stuffing Pepper Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
