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🍽️ Peppers stuffed with couscous, olives and dried tomatoes

245 kcal · 30 min · 4 servings

Ingredients

• 2 yellow large bell peppers
• 200 g couscous (instant)
• salt
• 2 tbsp black pitted olives
• 2 tbsp dried tomatoes (marinated in oil)
• 2 sprigs parsley
• 20 g butter (in cubes)
• 400 ml vegetable broth

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the seeds and the white inner walls from the pepper halves.
5. 5. Put the couscous into a bowl.
6. 6. Pour 400 milliliters of boiling salted water over the couscous.
7. 7. Let the couscous swell for about 10 minutes.
8. 8. Drain the olives.
9. 9. Cut the olives in half or quarter them.
10. 10. Also drain the dried tomatoes.
11. 11. Cut the dried tomatoes into strips.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Chop the parsley leaves coarsely.
16. 16. Fluff the couscous with a fork.
17. 17. Fold the dried tomatoes into the couscous.
18. 18. Fold the olives into the couscous.
19. 19. Fold the chopped parsley into the couscous.
20. 20. Stir some butter into the couscous mixture.
21. 21. Fill the pepper halves with the couscous mixture.
22. 22. Place the filled pepper halves in a baking dish.
23. 23. Pour the broth around the peppers into the dish.
24. 24. Cook the peppers in the preheated oven for 20 to 25 minutes.

Nutrition per serving

• kcal: 245
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 38 g