Stuffed peppers with couscous / rice / millet / bulgur…to taste

2 peppers ( colour as desired )
100 g couscous
1 onion – cut into dieces
2 garlic cloves – cut into dices
1 tin of chunky tomatoes
1/2 cup of sour cream
3 tablespoons tomato paste
110 g grated cheese Emmental / Gouda / alternatively Feta in cubes
Optional 3-4 black olives
Salt, pepper, paprika powder, possibly, chilli, a little sugar, olive oil

Let the couscous swell in salted water according to the instructions and set it aside.

“Decapitate” the peppers, remove the seeds, wash and blanch in salted water for about 5-6 minutes.
Then drain in a sieve and place in a greased baking dish.

Fry the onion and garlic until transparent and mix half of it into the finished couscous. Leave the other half in the pan, deglaze with the tomatoes and season it well.
Let it simmer for a while and then pour it into the baking dish with the peppers (do not fill the peppers).

As for the couscous – cut in a few black olives to taste – and mix with spices and 50 g of the grated cheese/alternatively feta.

In the meantime, mix the sour cream with the rest of the cheese (60 g) and the tomato paste – this will be the topping, so to speak – mmhh, this is just great.
Now fill the peppers with the couscous mixture and spread the cheese-sour cream mix on top.
Just put what’s left of it into the casserole dish, you’ll have a little more sauce – the taste is simply sensational.

Bake in a hot oven at 180° C for about 30 minutes.

I tell you, we could eat the topping with a spoon – so delicious…