Peppers stuffed with nut mince

Preheat the oven to 200 ° c. Chop the cashew nuts coarsely. Cut the spring onions into thin rings. Finely chop the leaf parsley. Cut the zucchini into cubes. Cut the cocktail tomatoes in four. Halve the peppers in the length and remove the seeds. In a bowl, combine the mince with cashews, spring onions, parsley, half of the el hanout and half of the olive oil.

Put the minced meat mixture in the peppers and place it in the oven dish. Then mix the zucchini cubes with tomato, the rest of the el hanout and olive oil. Divide this mixture between the stuffed peppers.

Fry the stuffed peppers with vegetables in the oven for about 30 minutes until lightly browned and done.