Spicy Couscous Stuffed REd Peppers

Spicy Couscous-Stuffed Peppers with a Creamy Basil Sauce

Red peppers stuffed with spicy-sweet couscous, served with a fresh and creamy basil  sauce. Ready in 30 minutes, this is a quick and delicious weeknight dinner.

Ingredients for 2 portions:

2 Pointed red peppers

100 g Couscous

1/2 Teaspoon cumin

1/2 Teaspoon chayenne pepper

1/2 Teaspoon paprika

1/2 Teaspoon turmeric

1/4 Teaspoon cinnamon

200 ml Water

50 g Dried tomatoes

50 g Dried figs

150 g Cherry tomatoes

1 Generous hand full basil leaves

50 g Cashews, soaked for 2-4 hours

100 ml Water

Juice of 1/2 lemon

Salt & pepper

Total time: 25 minutes

Preheat the oven to 175° Celsius (350° Fahrenheit). Place the couscous in a medium bowl, add the spices and mix well. Cut the figs, dried tomatoes and cherry tomatoes into small cubes, add to the couscous and mix again. Bring 200 ml water to a boil and pour it over the couscous mixture, then cover and set aside for 10 minutes. Cut the red peppers in halves length-wise, deseed and cook in the microwave for 3 minutes, until slightly softened. Mix the couscous again and add salt and pepper to taste, then spoon it into the red pepper halves, place in an ovenproof dish and bake for 10 minutes. In the meantime, blend the cashews with basil, 100 ml of cold water and lemon juice, add salt and pepper to taste. Serve the stuffed peppers with basil sauce on the side.

Spicy Couscous-Stuffed Red Peppers with a Creamy Basil Sauce
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
496 calories
84 g
0 g
14 g
17 g
3 g
461 g
165 g
25 g
0 g
10 g
Nutrition Facts
Serving Size
461g
Servings
2
Amount Per Serving
Calories 496
Calories from Fat 113
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 165mg
7%
Total Carbohydrates 84g
28%
Dietary Fiber 13g
51%
Sugars 25g
Protein 17g
Vitamin A
93%
Vitamin C
300%
Calcium
13%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Pointed red peppers
  2. 100 g Couscous
  3. 1/2 Teaspoon cumin
  4. 1/2 Teaspoon chayenne pepper
  5. 1/2 Teaspoon paprika
  6. 1/2 Teaspoon turmeric
  7. 1/4 Teaspoon cinnamon
  8. 200 ml water
  9. 50 g Dried tomatoes
  10. 30 g Dried figs
  11. 100 g Cherry tomatoes
  12. 1 Generous hand full basil leaves
  13. 50 g Cashews, soaked for 2-4 hours
  14. 100 ml water
  15. Juice of 1/2 lemon
  16. Salt and pepper
Instructions
  1. Preheat the oven to 175° Celsius (350° Fahrenheit).
  2. Place the couscous in a medium bowl, add the spices and mix well.
  3. Cut the figs, dried tomatoes and cherry tomatoes into small cubes, add to the couscous and mix again.
  4. Bring 200 ml water to a boil and pour it over the couscous mixture, then cover and set aside for 10 minutes.
  5. Cut the red peppers in halves length-wise, deseed and cook in the microwave for 3 minutes, until slightly softened.
  6. Mix the couscous again and add salt and pepper to taste, then spoon it into the red pepper halves, place in an ovenproof dish and bake for 10 minutes.
  7. In the meantime, blend the cashews with basil, 100 ml of cold water and lemon juice, add salt and pepper to taste.
  8. Serve the stuffed peppers with basil sauce on the side.
beta
calories
496
fat
14g
protein
17g
carbs
84g
more
Von Vegan http://www.vonvegan.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

Rezept bewerten: