Stuffed Peppers with Couscous

Preparation of the peppers. Wash the peppers and cut off their tops. Keep the caps for later. Remove the seeds from the inside using a knife, being careful not to damage the peppers. Do this for all the peppers. Place them on a baking tray lined with parchment paper, lightly salt the insides, and add a little olive oil. Bake in a preheated oven at 180°C for about 25 minutes. Preparation of the filling. While the peppers are baking, cut the stems off the caps of the peppers and chop them into small pieces. Place them in a bowl and set aside. Slice the onion into thin rings and place it in another bowl.

Wash the cherry tomatoes well and cut them in half. In a pan, heat 3 tablespoons of olive oil and add the shallot. Sauté it lightly, then add the chopped caps from the peppers and the cherry tomatoes. Season to taste and cook over medium heat for about 15 minutes, stirring occasionally.

Heat the vegetable broth, which should be the same amount as the couscous. When it boils, add the couscous, stir, and cover with a lid. Let it sit for a few minutes until the couscous absorbs all the liquid. Fluff the couscous with a fork and add the sautéed vegetables, diced feta, and pitted olives, drained of oil.

Add the pine nuts and torn basil leaves to the couscous mixture. Mix well. Remove the baked peppers from the oven and fill them with the filling, packing it in well. Place the stuffed peppers back on the tray, drizzle a little olive oil on top, and bake in a preheated oven at 180°C for another 25 minutes.

Remove the peppers from the oven and serve warm.