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Stuffed sweet pointed peppers
Pointed peppers with falafel and white cheese.
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Ingredients
Directions
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Prepare the couscous according to the instructions on the package.
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In the meantime, preheat the oven to 200 ° C.
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Halve the peppers in the length. Remove the seed strips and place them with the cutting edge upwards on a baking tray covered with parchment paper.
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Slice the garlic. Heat half the oil in a frying pan and fry the garlic for 1 min.
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Cut the onions into thin half rings. Add the onion and the cumin to the pan and cook for 10 minutes on low heat. Change regularly.
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Slice the parsley. Mix the couscous with half of the parsley, the rest of the cumin and the oil. Keep separate.
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Add the rest of the parsley to the onion mixture and season with salt and pepper.
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Divide the falafel over the peppers and scoop the onions and cheese. Bake for about 25 minutes in the oven. Serve the peppers with the couscous.
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Nutrition
530Calories
Sodium5% DV120mg
Fat51% DV33g
Protein24% DV12g
Carbs16% DV47g
Fiber4% DV1g
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