Filled bell pepper

Name: Filled bell pepper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: 120 gr pearl couscous; Vegetable stock; 2 bell peppers; 1 zucchini; 1 onion; 1 glove garlic; 8 Cherry tomatoes; Pepper, salt to taste; (Fresh) oregano, thyme to taste; Olive oil

3 steps

Prep:20minCook:10min

Looks great, easy to make, perfect for left-over veggies.

Updated at: Thu, 17 Aug 2023 10:04:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories377.2 kcal (19%)

Total Fat8.6 g (12%)

Carbs65.8 g (25%)

Sugars11.1 g (12%)

Protein11.6 g (23%)

Sodium778.6 mg (39%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

120 grpearl couscous

1 clovegarlic

Instructions

Prepare bell peppers

Step 1

Pre-heat the hot air oven to 230 degrees Celsius. Cut a very thin slice off the bottom, so that the pepper can stand on its own. Cut off the top (with stalk). Now cut the inner part out with a small knife. Hold the pepper upside down and tap it to remove any seeds. Put both peppers in a oven dish.

Make the filling

Step 2

Cook the couscous (or bulgur or something similar) in the broth according to the instructions. Fry the onion in some olive oil. After a few minutes, add the garlic and zuchini. If you have other left-overs that fit the taste, add them too. Season with herbs, salt and pepper. When couscous is ready, mix it all together and add the tomatoes. Stuff the peppers. If there’s more mixture, just add it to the oven dish.

Bake

Step 3

Put in the oven for 10 minutes. The peppers are then warm but still crispy. If you prefer them more tender, leave a bit longer in the oven. For the non-vegans: add some grated cheese or feta after removing from the oven (on your plate). Enjoy!