Filter
Reset
Sort ByRelevance
ZACHSMOMMY
Stuffed sweet pointed peppers
Pointed peppers with falafel and white cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the couscous according to the instructions on the package.
-
In the meantime, preheat the oven to 200 ° C.
-
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.
-
Slice the garlic. Heat half the oil in a frying pan and fry the garlic for 1 min.
-
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.
-
Slice the parsley. Mix the couscous with half of the parsley, the rest of the cumin and the oil. Keep separate.
-
Add the rest of the parsley to the onion mixture and season with salt and pepper.
-
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.
Blogs that might be interesting
-
20 minMain disholive oil, saveloy, Red onions, baby potatoes, mild paprika, Kale,stir-fried kale with cervelat
-
15 minMain dishonion, garlic, red pointed pepper, couscous, traditional olive oil, sieved tomatoes, fresh basil, chicken bolt,fast couscous with chicken leg
-
50 minMain dishwhite quick-cooking rice, coalfish fillet, soy sauce, ginger powder, Red pepper, lemon, sesame oil, Chinese vegetable mix,coalfish fillet with soy sauce
-
40 minMain dishQuinoa, chili pepper, yellow bell pepper, bunch onion, garlic, apple cider vinegar, traditional olive oil, chicken breast, fresh thyme, traditional olive oil, ready-to-eat avocado, fresh coriander,jamie olivers golden chicken skewers with yellow pepper sauce and black quinoa
Nutrition
530Calories
Sodium5% DV120mg
Fat51% DV33g
Protein24% DV12g
Carbs16% DV47g
Fiber4% DV1g
Loved it