Stuffed Peppers with Couscous and Carrot Vegetables

Summary

Ingredients

• 6 small green peppers or 3 large ones
• 2 medium carrot (s)
• 1 medium onion (s)
• 2 clove (s) garlic, pressed or cut into small pieces
• 100 g olives, black
• 2 tablespoon tomato paste
• 100 ml white wine
• 250 ml vegetable stock
• 6 peppercorns, ground or crushed in a mortar
• 200 g couscous, finer
• 2 tomato (s)
• 150 g mozzarella (buffalo mozzarella)
• 2 tablespoon olive oil

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Instructions

1. Cut a lid off the peppers (be careful: not too much!). Remove the stalk inside and on the lid and cut the edible part of the lid into small cubes.
2. Cut the onion, garlic, carrots and olives into small pieces and fry them with the diced paprika in olive oil at a low temperature for about 5 minutes. Add the tomato paste and sweat for 2 minutes over the highest heat.
3. Deglaze with the white wine and stir well over high heat until the tomato paste has dissolved. Add 150 ml of the broth, stir and turn off the stove. Stir in the couscous and ground pepper and mix well. Place the lid on the pan and set aside.
4. Put the rest of the broth in an ovenproof dish, chop the tomatoes and add. Cut the buffalo mozzarella into small cubes and fold into the couscous mixture. Fill the prepared peppers with the couscous and place in the mold.
5. Braise in the preheated oven (200 ° C, top / bottom heat) on the middle shelf for approx. 60 minutes. The form should either be covered with a lid or aluminum foil.
6. Tip: You can get the small green peppers in the Turkish supermarket. Alternatively, pointed peppers can be used. The bitter taste of the greens combines very well with the sweetness of the carrots.
7. If you use conventional pods, you have to expect that the cooking time will be longer.