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Stuffed peppers with Moroccan couscous
 
 
4 ServingsPTM35 min

Stuffed peppers with Moroccan couscous


Vegetarian Moroccan dish with roasted almonds, red peppers, couscous, mint, skinny quarter and cucumber.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Chop the almonds.
  3. Cut the cap approx. 2 cm below the top of the peppers. Remove the seeds and cut off slightly from the bottom.
  4. Cut the flesh and the caps into pieces.
  5. Heat the oil in a frying pan and stir-fry the pepper for 2 min. Add half the spice mix from the pack.
  6. Add the couscous, raisins and boiling water and leave for 5 minutes.
  7. Spoon the almonds through the couscous.
  8. 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.
  9. Cut the fresh mint fine.
  10. Mix the curd with half the fresh mint and season with pepper.
  11. Peel the cucumber. Halve lengthwise and cut the halves into strips of 6 cm.
  12. Spread the cucumber and peppers over the plates, spoon the mint sauce on the peppers and garnish with the rest of the mint.
  13. Serve with the rest of the mint sauce.


Nutrition

585Calories
Sodium15% DV365mg
Fat31% DV20g
Protein46% DV23g
Carbs24% DV73g
Fiber32% DV8g

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