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Stuffed peppers with Moroccan couscous
Vegetarian Moroccan dish with roasted almonds, red peppers, couscous, mint, skinny quarter and cucumber.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Chop the almonds.
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Cut the cap approx. 2 cm below the top of the peppers. Remove the seeds and cut off slightly from the bottom.
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Cut the flesh and the caps into pieces.
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Heat the oil in a frying pan and stir-fry the pepper for 2 min. Add half the spice mix from the pack.
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Add the couscous, raisins and boiling water and leave for 5 minutes.
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Spoon the almonds through the couscous.
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Grease the oven dish. Fill the peppers with the couscous mixture, place in the oven dish and bake for about 20 minutes in the oven.
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Cut the fresh mint fine.
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Mix the curd with half the fresh mint and season with pepper.
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Peel the cucumber. Halve lengthwise and cut the halves into strips of 6 cm.
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Spread the cucumber and peppers over the plates, spoon the mint sauce on the peppers and garnish with the rest of the mint.
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Serve with the rest of the mint sauce.
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Nutrition
585Calories
Sodium15% DV365mg
Fat31% DV20g
Protein46% DV23g
Carbs24% DV73g
Fiber32% DV8g
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