Stuffed Peppers with Cous-cous and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 medium bell pepper (s), red, pointed
- 2 cups couscous
- 2 cup water
- 1 large onion (s)
- 2 tablespoon bacon, diced
- butter
- 1 can tomato (s), diced
- 200 ml water
- 100 ml cream
- salt
- pepper
- parsley
- food starch
- oil
Print Recipe
Pin Recipe Instructions
- Bring the water (2 cups) for the cous-cous (2 cups) to the boil and then stir in the cous-cous, cover and let stand for 7 minutes and stir again.
- Cut a lid off the peppers, remove the seeds and wash. Peel the onion and cut into small cubes.
- Then sauté half of the onion with the bacon in melted butter and add half of the cous-cous. Season with salt, pepper and parsley.
- Then fill the pointed peppers with the filling, put the lid on the peppers and place in a baking dish.
- Sauté the remaining onion in a little oil, add the tomatoes, bring to the boil briefly and then add the water and cream. Season with salt, pepper and parsley and season to taste. Bring to the boil again, possibly thicken the sauce with a little cornstarch and then pour the sauce over the peppers.
- Preheat the oven to 200 ° (top and bottom heat) or 180 ° (hot air) and bake the peppers for about 15 minutes.
- Serve with the rest of the couscous and baguette bread.
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