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30
Method:
1 Remove the tops from the peppers. Then split the peppers
l
engthways taking care not to cut in half. Remove the core and
seeds and discard.
2 Mix together leek, parsley and olive oil, then add the
Parmesan and breadcrumbs. Mix in the feta cheese and
season with salt and pepper to taste.
3 Stuff the mixture into the peppers.
4 Remove the Dividing Wall from the Front Container and place
the peppers inside.
5 Put the couscous, vegetable powder and the water into the
Rice Tray. Stir in the spring onions and pine nuts. Put the Rice
Tray in the Rear Container and cover both Containers with the
Lids.
6 Set time for couscous using the rice preset (40 minutes) and
adjust to 20 minutes. Set time for peppers using the leaf and
pod preset (16 minutes) and adjust to 20 minutes. Press the
Start/Pause Button.
7 When cooked allow to stand for 5 minutes. Fluff up the
couscous with a fork and garnish with the parsley.
Ingredients:
• 2 x 110g sweet long red peppers
• 8
0g white part of leek, finely chopped
• 1
tbsp parsley, chopped
• 1 tbsp olive oil
• 10g Parmesan cheese, finely grated
• 10g fresh white breadcrumbs
• 50g feta cheese, finely crumbled
• Salt and freshly ground black pepper
Couscous:
• 100g couscous
• 1 level tsp vegetable stock powder
• 90ml water
• 20g spring onions, finely chopped
• 10g pine nuts
Garnish:
• Parsley sprigs
P
reparation time: 25 minutes
C
ooking time: 20 minutes
Serves: 2
Sweet Red Peppers Stuffed with Leeks and Feta Cheese with Spring Onion
and Pine Nut Couscous
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 30
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