Summary

Ingredients

• 2 red pepper (s)
• 1 cup couscous
• 200 g Emmentaler cheese, rated
• 1 onion (s)
• 200 g sauerkraut
• 1 apple
• 3 tablespoon crème fraîche
• 3 tablespoon curry powder
• 2 cup vegetable broth

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Instructions

1. Halve the peppers lengthways and core.
2. Soak the cousoucs in vegetable stock for 10 minutes, then stir in the cheese.
3. Dice the onions and lightly roast them in the pan. Add the sauerkraut, diced apple, crème fraîche, curry, salt and pepper and simmer gently for about 5 minutes.
4. Mix with the couscous and pour into the pepper halves. Bake in the oven at approx. 200 ° C for half an hour until the surface is slightly brown.
5. Lamb chop may go with it.