Stuffed peppers with couscous and spinach, goat's heart
- 1 box(s) Medium Couscous U
- 200g Frozen Spinach (leaf)
- 2 Goat Cheese Patties U
- 4 Pepper(s) U
- 1 Onion(s)
- 2 tbsp olive oil
- Salt, pepper
- Cumin
- Sweet paprika
- Preheat the oven to 180°C. Cut the tops off the peppers and carefully hollow them out.
- Soak the couscous U in an equal volume of boiling water, cover for 5 minutes, then fluff with a fork.
- Sauté the chopped onion in olive oil. Add the frozen U-shaped spinach leaves, cover, and cook for 3 minutes until wilted. Drain, season with salt and pepper, and add the spices.
- Mix the spinach with the couscous. Fill the peppers halfway, slide half a U-shaped goat cheese round into the center, then cover with the remaining stuffing.
- Replace the tops, place in an oven dish and bake for 35 minutes, until the peppers are very tender and the goat cheese is melted.
4 pers.
A complete meal that ticks all the boxes: tender bell peppers topped with U brand couscous and frozen U brand spinach, with a melty goat cheese center. A delicious and satisfying recipe, but above all, easy to make thanks to U brand products at cost price and sourced from France. Eating well every day is as simple as that!
Tips
U brand couscous expands on its own in boiling water, without any additional cooking: saving time and only dirtying one bowl. U brand frozen spinach leaves, ready to use, retain their color and flavor once pan-fried. The result: a tasty and satisfying filling without weighing down the dish. Plus, you can use just the right amount and avoid any waste!
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