Oriental Stuffed Peppers

Summary

Ingredients

• 250 g couscous
• 500 g round beef
• 6 bell pepper (s)
• 4 tomato (s)
• 2 spring onion (s)
• 1 onion (s)
• 2 cloves garlic
• 1 handful raisins or fresh grapes cut in half
• 1 handful nuts, e.g. cashew nuts
• 1 can tomato (s), chunky
• some natural yogurt
• 0.5 ½ bunch parsley
• 0.5 ½ handful coriander
• 0.5 ½ handful peppermint
• Curry powder
• Cayenne pepper
• turmeric
• Paprika powder, noble sweet
• salt and pepper
• some sunflower oil

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Instructions

1. Cook the couscous according to the instructions. Chop the onion, finely dice the tomatoes and cut the spring onions into small rings. Finely chop the parsley, coriander and mint.
2. Let the onions turn translucent with a little oil. Add the minced meat and fry until crumbly. Then add the diced tomatoes and fry them briefly. Season well with curry, cayenne pepper, paprika, salt and pepper.
3. Lightly roast the nuts in the pan. Toast the raisins with a little turmeric in the pan as well.
4. Cut the lid off the peppers and carefully remove the seeds. Cut the pepper lids into small cubes.
5. Fold the tomato and mince mixture with the spring onions, herbs, nuts, raisins and diced paprika into the couscous and mix everything well. Season to taste and, if necessary, add seasoning.
6. Mix the canned tomatoes with the natural yoghurt and, depending on how hot you want, season with cayenne pepper, curry, salt and pepper.
7. Fill the peppers with the couscous mixture and place in a lightly greased baking dish. Then spread the tomato sauce over the filling. If something is left of the couscous filling, you can simply spread it in the baking dish.
8. Place in the oven at 160 ° C (preheated) for 45 - 60 minutes, depending on how soft you want the peppers.
9. Tip: You can of course also prepare the dish vegetarian, i.e. without minced meat.