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Paprika stuffed with couscous
Peppers filled with couscous, sundried tomatoes, olives, peppers, mozzarella and pine nuts.
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Ingredients
Directions
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Roast the pine nuts in a frying pan without butter or oil until golden brown. Let cool on a plate.
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Pour the stock over the couscous in a bowl for 5 minutes. Cut the stoneleeks into rings. Cut the tomatoes into fine strips.
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Cut the olives fine. Stir in the tomato, stoneleeks, olives and pine nuts through the couscous.
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Scoop the cumin, the lemon juice and the oil and season the couscous with salt and pepper.
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Halve the peppers and remove the seeds. Spread the pepper halves lightly on the outside with oil and fill liberally with the couscous mixture.
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Cut the mozzarella into thin slices. Cover the peppers with the mozzarella slices.
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Grill the peppers (in a grill basket) on the rack for about 15 minutes of a moderately hot barbecue, until the skin is slightly blackened.
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Put a lid on the barbecue or cover the peppers loosely with aluminum foil, so that the couscous gets better warm and the cheese melts faster.
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Grill the stoneleeks 1-2 min. And place them next to the peppers.
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Nutrition
425Calories
Sodium7% DV160mg
Fat38% DV25g
Protein28% DV14g
Carbs12% DV37g
Fiber16% DV4g
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