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Peppers stuffed with couscous and beans

4 portions


  • Yellow wax beans Hortex 100g
  • Vegetable broth 500 ml
  • Mozzarella cheese 100 g
  • Couscous 1 cup
  • Sweet peppers 2 red
  • Dried tomatoes 10 pieces
  • Cherry tomatoes 4 pieces


Step 1

Cut the peppers in halves preserving their tails. Remove the seeds. Season the inner side of the pepper halves with salt. Pour boiling broth on cous-cous so that the liquid exceeds the level of groats about 1-2 cm.

Step 2

Mozzarella cheese and sun-dried tomatoes cut into small cubes; pour over soy sauce and a spoon of olive oil. Set aside for 10 minutes. Fry the chopped onion and garlic in a spoon of olive oil. Chop the basil, but leave a few leaves for garnish.

Step 3

Cook the beans. Combine couscous with dried tomatoes, basil, garlic, onions and beans, then add a few tablespoons of olive oil from the dried tomatoes and stir all ingredients.

Step 4

Put the stuffing into the pepper halves, afterwards place them on baking paper. Put cherry tomatoes on top and drizzle olive oil over. Bake in the up to 200 °C preheated oven for ca. 30 minutes. Serve with mixed salad

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