Couscous-stuffed Peppers
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Red Bell pepper
- 350 milliliters hot Chicken broth
- 150 grams Couscous
- 1 tsp Curry powder
- 2 Tbsps chopped parsley
- 2 Tbsps finely diced shallots
- salt
- freshly ground peppers
- 40 grams melted butter
- 8 small bay leaves
Preparation steps
1.
Cut the lids off of the peppers, remove the seeds and white inner skins and cook in solted boiling water for 2-3 minutes. Rinse with cold water.
2.
Pour the hot broth over the couscous. Let sit for about 10 minutes so that it swells. Season heavily with curry powder, parsley, shallots, salt and pepper. Preheat oven to 180°C (approximately 350°F).
3.
Fill the peppers with the couscous mixture, brush with butter, put into a greased baking dish and cook for about 25 minutes.
