Fresh veg lentil salad
second courses from Italy
the two-color peppers
the two-color peppers
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Stuffed peppers in two different textures: the red ones with Mediterranean cous cous, flavored with pesto and yellow ones with a cream of porcini potato and peas ... really a show of flavors!
preparation
step 1
First you must wash and depriving the upper cap peppers. Now they may be seeded and put in the oven for about 30 minutes
step 2
In the meantime, take a cup of cous cous and ponetolo in a container. Fill the same cup of water and put it to warm up. As soon as hot pour it over the couscous and leave it absorbs
step 3
3 Cut the tomatoes into small pieces and add to the cous cous along with a couple of teaspoons of pesto obtained by blending the basil with a little 'of garlic and pine nut oil
step 4
Boil the potatoes. In another saucepan peas and Soak mushrooms in hot water.
step 5
Once the peel boiled potatoes and mash with a fork. Chop the mushrooms and rinsed well and drained peas. Stir the mixture adding the tomato kept aside before
step 6
Once cooked peppers extract the pan and farciamo yellow peppers with couscous and red ones with the mixture of potatoes / peas / mushrooms.
step 7
Spolverizziamo with food yeast flakes and integral gluten free bread crumbs.
step 8
Oliamo the surface of the peppers and bake for another 5 minutes passing after a few minutes of grill.
step 9
Serve with fresh salad. Enjoy your meal