Stuffed Peppers with Couscous

Quickly prepared and light summer vegetable dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 33 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Bell pepper, red, fresh

  • 200 g Couscous, dry

  • 400 ml Soup base, chicken, cube

  • 1 piece Small pumpkins

  • 1 piece Onion, young

  • 4 twig Parsley, fresh

  • 150 g Cheese, goat, semi-hard

  • 3 spoons Oil, olive

Steps

  1. Pour the couscous into a bowl. In a small pot, bring 200 ml of vegetable broth to a boil. Pour the hot broth over the couscous, cover the bowl, and let it sit for 10 minutes to allow the couscous to absorb the liquid and fluff up.

  2. Clean and wash the zucchini and young onion. Cut them into small pieces. Wash the parsley and shake it dry. Finely chop it. Cut the goat cheese into small cubes. Wash and dry the peppers. Cut off their tops. If they are uneven, cut the bottom to make them stand straight. Remove the seeds and white membrane from the inside.

  3. Add the goat cheese cubes, chopped parsley, zucchini and onion pieces, and a tablespoon of olive oil to the bowl with the couscous. Mix everything well. Season with pepper and salt to taste.

  4. Preheat the oven to 200 degrees Celsius. Fill the peppers with the prepared stuffing and place them upright in a deep baking dish. Cover the stuffed peppers with the cut-off tops and drizzle with two tablespoons of olive oil. Pour the remaining vegetable broth into the baking dish. Bake the peppers in the middle of the oven for about 30 minutes.

  5. Serve the baked peppers on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 112.23 kcal
  • Fat: 2.98 g
    • Saturated Fat: 2.08 g
  • Carbohydrates: 15.02 g
    • Sugars: 2.7 g
  • Protein: 4.02 g
  • Fiber: 2.01 g