Spicy stuffed peppers with couscous

Name: spicy stuffed peppers with couscous
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 Red pepper; 2 toe garlic; 20 g fresh Italian spice mix; 1 el capers; 6 Cherry tomatoes; 8 black olives without pit; 5 el traditional olive oil; 100 ml tomato juice; 350 ml tap water; 200 g couscous

Stuffed peppers with couscous, quorn, olives tomatoes, capers and Italian spice mix.

Ingredients

Kitchen Stuff

stir fry
low baking dish approx. 15 x 20 cm

Directions

Preheat the oven to 200 ° C or gas oven setting 4.
Halve the peppers and remove the seed lists. Cut the garlic into thin slices. Cut the herbs and the capers fine.
Cut the to and olives in four.
Spoon the Quorn pieces in a bowl with the garlic, herbs, capers, to, olives and the olive oil.
Fill the peppers high with Quorn mixture and put side by side in the oven dish. Drizzle with the olive oil.
Pour the tomato juice and water on the bottom.
Fry the peppers in the oven for about 30 minutes until done. Sprinkle halfway some liquid from the dish over the peppers.
Meanwhile, bring the water to a boil in a pan. Remove the pan from the heat and stir in the couscous and allow to stand for about 5 minutes.
Heat in a stirring oil and heat the couscous for about 3 minutes until the couscous is nicely loose.
Spoon the couscous in the middle on plates. Place the peppers on them and scoop the moisture out of the dish over the couscous.