Mediterranean flavour with summery lightness
This recipe combines Mediterranean flavours to create a fresh, summery dish: peppers are stuffed with spicy couscous, creamy feta, fresh lemon and fresh herbs and cooked in the oven. Light, flavourful and filling – perfect for a relaxed dinner or a light lunch dish.
Ideal wine pairing: Pinot Noir AOC (Alsace, France)
A Pinot Noir from Alsace combines lightness with elegant fruit – ideal for this vegetarian dish. The freshness of the lemon zest and the slightly salty flavour of the feta require a wine with clear fruit and a delicate structure. The Pinot brings aromas of redcurrants and strawberries that emphasise the sweetness of the peppers, while its fine acidity underlines the freshness of the dish. Its restrained tannin makes it the perfect partner for the velvety texture of the couscous and the melted filling.
Another 5 wine recommendations for this pairing
1. Bardolino Chiaretto DOC (Veneto, Italy)
A light, fruity rosé with fine flavours of raspberry and pink grapefruit. Its crisp freshness and playful fruit harmonise perfectly with the lemon flavour of the filling. The delicate body matches the structure of the couscous without overpowering it.
2nd Trollinger QbA (Württemberg, Germany)
A classic spring red wine with a light colour, soft tannins and aromas of cherry and almond. Trollinger is an ideal match for peppers, as it is neither too powerful nor too acidic. The herbaceous flavour of the dish is charmingly complemented.
3. Côtes du Rhône Rosé AOC (France)
A structured rosé with notes of red berries, Provençal herbs and a hint of white pepper. The savoury component underlines the Mediterranean spice of the filling. Ideal when served lukewarm.
4th Zweigelt Rosé DAC (Lower Austria, Austria)
Fresh, lively and with a typical sour cherry flavour – this rosé is a real all-rounder. Its subtle spiciness blends harmoniously with the paprika and lemon flavour. Also a delight when well chilled.
5th Gamay AOC (Beaujolais-Villages, France)
Fruity and floral with little tannin – Gamay is an elegant accompaniment to summery stuffed vegetables. Its lightness emphasises the freshness of the herb filling and makes it a charming alternative to white or rosé wine.
The recipe:
Gefüllte Paprika mit Couscous, Feta & Zitrone
Kochutensilien
- 1 Kochtopf
- 1 Auflaufform
- 1 Schneidebrett & Messer
- 1 Schüssel zum Mischen
- 1 Backofen
Zutaten
Für die Paprika-Füllung
- 2 rote Paprikaschoten
- 100 g Couscous
- 150 ml Gemüsebrühe heiß
- 1 Bio-Zitrone Abrieb und 1 EL Saft
- 120 g Feta
- 2 Frühlingszwiebeln
- 1 kleine Knoblauchzehe
- 1 EL Olivenöl
- 1 Handvoll frische Petersilie
- Salz & Pfeffer
Für das Finish
- 1 TL getrockneter Thymian
- 1 TL Paprikapulver edelsüß
- Etwas Olivenöl zum Beträufeln
Zubereitung
Vorbereitung:
- Couscous mit heißer Gemüsebrühe übergießen, abdecken und 10 Minuten quellen lassen.
- In der Zwischenzeit Paprika längs halbieren, entkernen.
- Frühlingszwiebeln, Knoblauch und Petersilie fein hacken.
Füllung:
- Couscous mit einer Gabel auflockern.
- Zitronenabrieb und -saft, Feta (zerkrümelt), Kräuter, Frühlingszwiebeln, Knoblauch und Olivenöl untermengen.
- Mit Salz, Pfeffer, Thymian und Paprikapulver abschmecken.
Backen:
- Paprikahälften in eine leicht geölte Auflaufform setzen.
- Mit der Couscousmasse füllen, mit Olivenöl beträufeln.
- Bei 180 °C (Umluft) ca. 25 Minuten backen, bis die Paprika weich ist und der Feta leicht gebräunt ist.
Empfohlene Beilagen
- Joghurt-Dip mit Minze
- Lauwarmer Bulgur-Salat
- Knuspriges Fladenbrot
