Peppers Stuffed With Couscous Recipe

Name: Peppers Stuffed With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 peppers medium, green, yellow, orange, red; 7/8 cup couscous; 7/8 cup water; 1 shallot; 2 tablespoons fresh coriander chopped; 1 carrot; 1 can sardines in spicy tomato; 1 tablespoon lemon; 1 tablespoon dried parsley; olive oil q.s.; fine salt q.s.; pepper q.s.

Servings: persons

4 peppers medium, green, yellow, orange, red
7/8 cup couscous
7/8 cup water
1 shallot
2 tablespoons fresh coriander chopped
1 carrot
1 can sardines in spicy tomato
1 tablespoon lemon
1 tablespoon dried parsley
olive oil q.s.
fine salt q.s.
pepper q.s.

1
Chop off the top of the peppers in order to make a lid.
2
Clean the inside carefully and, if necessary, cut the downside to make a base.
3
Place the couscous in a bowl and pour boiling water.
4
Leave to soak up the water and separate the grains with a fork. Add the shallot and chopped coriander, carrots grated in the smallest sieve of the grater, the bone free sardines cut into pieces, and all the tomato sauce and the lemon and dried parsley.
5
Season with olive oil, salt, pepper and involve well.
6
Brush the outside of the peppers with olive oil and fill them with the previous mix.
7
Bake on a preheated oven at 400u00b0 F, for about 20 minutes.
8
Serve with a salad of varied lettuces and arugula.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 peppers medium, green, yellow, orange, red, 7/8 cup couscous, 7/8 cup water, 1 shallot, and more.

Yes, Peppers Stuffed With Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppers Stuffed With Couscous

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