Pointed peppers stuffed with minced meat and spicy couscous

Name: pointed peppers stuffed with minced meat and spicy couscous
Total time: 45 min
Yield: 4
Ingredients: 6 pointed peppers; 200 gram pea; 5 teaspoon cinnamon; 1 teaspoon canjit; 250 gram couscous; 4 tablespoon raisins; 5 lemon; 6 tablespoon coriander; 5 Red pepper; 500 gram minced beef

Ingredients

Directions

Preheat the oven to 180 ° C and place a baking sheet covered with aluminum foil.
Bring a large wide pan half full of water with lid to the boil.
Cut the peppers in half, leave the stem on and remove the seeds.
Boil the peppers together with the peas for five minutes.
in the water and rinse both well cold.
Keep a third of the water in the pan.
Season the remaining water with salt, cinnamon and coconut.
Let the water come to a boil and add the couscous and raisins.
Turn off the heat immediately and put the lid on.
Leave for six minutes.
Then stir it up with a fork.
Finely chop the lemon zest and the coriander coarsely.
Keep some nice coriander twigs behind for the garnish.
Chop the pepper coarsely, if necessary first remove the seeds for a milder taste.
Heat a frying pan over high heat without oil and fry the minced meat with the red pepper in about five minutes.
Mix in the couscous, coriander, olive oil, peas and lemon zest.
Season with salt.
Fill the peppers with them and put them in the hot oven dish.
Let heat for 10 - 15 minutes in the oven.
Garnish them on the plate with the coriander.