Bell Peppers with Tomato Couscous Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can tomato (s), peeled
- 2 medium onion (s)
- 120 g couscous
- some broth
- 2 bell pepper (s)
- salt and pepper
- 1 tablespoon crème fraîche (crème légère)
- 0.5 teaspoon ½ spice mix (Garam Masala)
- 0.5 teaspoon ½ paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes and collect the juice. Meanwhile, roughly chop the onions and fry them. Add the drained tomatoes to the onions and steam until they crumble easily.
- Bring the tomato juice to the boil and let the couscous soak in it according to the instructions on the packet (fill up with a little vegetable stock if necessary).
- Cut a lid off the peppers, remove the stalk and then wash the pods. Salt and pepper on the inside.
- Add the swollen couscous to the tomato and onion mixture in the pan, add the crème légère and season well, then pour into the peppers (if necessary, keep the excess filling warm). Put these in a baking dish and pour in a little broth. Bake at 170 ° C (fan oven) for about 15-20 minutes so that the peppers are still firm to the bite.
- A green salad and naan go well with it.
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