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Couscous Stuffed Pepper

ingredients

servings

2

Red peppers

2 unit

Couscous

100 grams

Capers

2 teaspoons

Cherry tomatoes

200 grams

Oregano

1 teaspoon

Basil

5 grams

Fresh mint

5 grams

Fresh thyme

5 grams

Ginger

10 grams

Extra virgin olive oil

2 spoons

Sesame

1 spoon

Cayenne pepper

to taste

Granulated vegetable bouillon

2 teaspoons

Water

2 cups

single courses from Italy

Couscous Stuffed Pepper

Couscous Stuffed Pepper

vegan with gluten source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Couscous Stuffed Pepper

Summer and Vegetarian Recipe Mediterranean flavors.

Couscous Stuffed Pepper step 1

step 1

Prepare the broth with water and vegetable granular nut, or make house 12 liter of vegetable broth.

Couscous Stuffed Pepper step 2

step 2

Peel the peppers with a potato peeler and remove the cap to more or less one-third of the pepper. Make dice the removed part of the pepper. Also cut the tomatoes into small cubes.

Couscous Stuffed Pepper step 3

step 3

Prepare the couscous by pouring the boiling broth for about twice its weight and let stand covered for about 510 minutes.

Couscous Stuffed Pepper step 4

step 4

When the couscous is ready sgranarlo with a fork and season with the pepper into cubes, tomatoes, capers, olive oil and herbs

Couscous Stuffed Pepper step 5

step 5

Fill the pepper and cook for about 1520 minutes static oven at 220 degrees in a pan on the bottom of which you have added a little 'broth and another bit' of oil and covered with aluminum foil.

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