the two-color peppers
single courses from Italy
Peppers stuffed with cous cous and azuki beans
Peppers stuffed with cous cous and azuki beans
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A balanced and very protein meal.
preparation
step 1
Soak the azuki beans at least 8-10 hours before baking them, with a piece of alga kombu.
step 2
Drain them and put them in unburned boiling water for about 30-40 minutes, always with the same alga used in the sail. When ready, drain them and put them aside.
step 3
Prepare the condiment for the cous cous: sliced the onion and fry it with a drop of oil in a non-stick frying pan.
step 4
Clean and cut into small pieces a small (or half large) pepper and add it in the frying pan with the onion. Take a few minutes and then add azuki beans and tomato pulp.
step 5
Add the salt, stir well all over and let it go to moderate heat.
step 6
Cook the cous cous: I used the integral market of fair market solidarity, very good. In my case I put it in a pot with cold water (1: 3 ratio) and made it go for about 10 minutes from the boil
step 7
In the meantime, cut the peppers in a long time and clean them from any seeds. Place a baking tray with baking paper and bake them 180 degrees for ten minutes, just the time to soften them.
step 8
When the cous cous is ready, add it to the frying pan with the pepper sauce and mix well all over.
step 9
Pull the peppers out of the oven and fill them with the cous cous.
step 10
Finish with breadcrumbs and a drop of oil on each bell pepper and bake it all for at least 20 minutes or until you have a good crusty breadcrumbs.