Don’t you just love when things work out better then you expected? Like your meals, you plan one but end up with completely different meal. I definitely love. It gives this nice, warm feeling inside me. Very satisfied feeling I should say.
Like these peppers. They suppose to be stuffed with meat and some other vegetables, and slowly simmered in a tomato sauce in a pot over a stove. But because time wasn’t on my side I had to think of something else. Quickly looking into my cupboards I decided to go with couscous. Perfect.
Since there are not a lot of preparations involved, it makes perfect mid-week meal. Quick, easy and delicious. What more can you ask for?
Spicy CousCous stuffed Peppers
Prep time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients:
4 large bell peppers
90g Couscous
150ml hot vegetable stock
1-2 chilli peppers, depending on your taste, finely diced
½ tsp cumin
Handful of coriander, chopped
50 g goats cheese
Salt and pepper to taste
Method:
Preheat oven to 200⁰C. Lightly grease baking tray.
Cut the peppers in half through the stalks and remove the seeds. Place peppers on the baking tray. Set aside.
Put couscous in a bowl and pour over hot vegetable stock, cover with cling film. Leave to soak for 5 minutes then fluff up with a fork. Stir in parsley and chilli, cumin, season with salt and pepper if required. Spoon couscous into pepper halves, top with goats cheese. Cover with foil and transfer to the oven.
Bake for 20-25 minutes or until peppers are tender. Then remove foil and bake for another 5 minutes. Serve with green salad.
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