Paprika stuffed with couscous

Name: paprika stuffed with couscous
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 el pine nuts; 250 ml vegetable stock of tablet; 150 g couscous organic; 8 stoneleek onion; 6 sundried tomatoes in oil; 100 g green olives with allspice; 1 tl ground cumin; 2 el lemon juice; 2 el olive oil from a jar of sundried tomatoes; 2 Red pepper; 125 g Mozzarella

Peppers filled with couscous, sundried tomatoes, olives, peppers, mozzarella and pine nuts.

Ingredients

Kitchen Stuff

1 grill basket

Directions

Roast the pine nuts in a frying pan without butter or oil until golden brown. Let cool on a plate.
Pour the stock over the couscous in a bowl for 5 minutes. Cut the stoneleeks into rings. Cut the tomatoes into fine strips.
Cut the olives fine. Stir in the tomato, stoneleeks, olives and pine nuts through the couscous.
Scoop the cumin, the lemon juice and the oil and season the couscous with salt and pepper.
Halve the peppers and remove the seeds. Spread the pepper halves lightly on the outside with oil and fill liberally with the couscous mixture.
Cut the mozzarella into thin slices. Cover the peppers with the mozzarella slices.
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.
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.
Grill the stoneleeks 1-2 min. And place them next to the peppers.