Peppers stuffed with couscous and beans

4 OS
40 minutes

Cut the peppers in halves preserving their tails. Remove the seeds. Season the inner side of the pepper halves with salt. Pour boiling broth on cous-cous so that the liquid exceeds the level of groats about 1-2 cm. Mozzarella cheese and sun-dried tomatoes cut into small cubes; pour over soy sauce and a spoon of olive oil. Set aside for 10 minutes. Fry the chopped onion and garlic in a spoon of olive oil. Chop the basil, but leave a few leaves for garnish. Cook the beans. Combine couscous with dried tomatoes, basil, garlic, onions and beans, then add a few tablespoons of olive oil from the dried tomatoes and stir all ingredients. Put the stuffing into the pepper halves, afterwards place them on baking paper. Put cherry tomatoes on top and drizzle olive oil over. Bake in the up to 200 °C preheated oven for ca. 30 minutes. Serve with mixed salad

Shopping list

Yellow wax beans Hortex – 100g

500 ml vegetable broth

100 g mozzarella cheese

1 cup of couscous

2 red sweet peppers

10 dried tomatoes

4 cherry tomatoes

1 onion

1 garlic clove

4 tablespoons olive oil

1 teaspoon soy sauce

1 bunch of fresh basil

salad mix

salt, pepper

baking paper

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