Stuffed Bell Peppers Oriental Style
Ingredients
Stuffed Oriental Bell Peppers
- 170 g couscous
- ½ cube bouillon organic
- 500 ml water
- 1 scallion organic
- 1 tomato organic
- a dash of cumin organic
- ½ tsp garlic powder
- ½ lemon, juiced organic
- 2 tsp sambal oelek or harissa
- a dash of salt
- a dash of pepper organic
- 1 tsp kofta kabob spice
- 4 bell peppers, pointed
Instructions
- pour water into a pan, add bouillon cube and bring to a boil. Prepare couscous in a soup plate or bowl and as soon as the water starts boiling pour it over the couscous. Cover the plate/bowl and let soak for 5 to 10 minutes. Remove lid and let cool down at room temperature.
- rinse off scallions and slice them.
- rinse off tomato and cut into small pieces.
- add all the ingredients (except the pointed peppers) to the couscous and mix.
- rinse off pointed bell peppers, pat dry, cut them in half and remove the seeds. Fill the peppers with the couscous mixture.
- put on the grill immediately for 20 minutes.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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