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Spicy stuffed peppers with couscous
Stuffed peppers with couscous, quorn, olives tomatoes, capers and Italian spice mix.
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Ingredients
Directions
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Preheat the oven to 200 ° C or gas oven setting 4.
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Halve the peppers and remove the seed lists. Cut the garlic into thin slices. Cut the herbs and the capers fine.
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Cut the to and olives in four.
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Spoon the Quorn pieces in a bowl with the garlic, herbs, capers, to, olives and the olive oil.
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Fill the peppers high with Quorn mixture and put side by side in the oven dish. Drizzle with the olive oil.
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Pour the tomato juice and water on the bottom.
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Fry the peppers in the oven for about 30 minutes until done. Sprinkle halfway some liquid from the dish over the peppers.
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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.
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Heat in a stirring oil and heat the couscous for about 3 minutes until the couscous is nicely loose.
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Spoon the couscous in the middle on plates. Place the peppers on them and scoop the moisture out of the dish over the couscous.
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Nutrition
310Calories
Sodium0% DV1.005mg
Fat25% DV16g
Protein20% DV10g
Carbs11% DV33g
Fiber8% DV2g
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