Stuffed peppers with couscous and tomato sauce

Ingredients for 2 servings:

• 4 medium-sized bell peppers, red, pointed
• 2 cups couscous
• 2 cups water
• 1 large onion(s)
• 2 tbsp bacon, diced
• butter
• 1 can of tomatoes, diced
• 200 ml water
• 100 ml cream
• Salt
• pepper
• Parsley
• cornstarch
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the water (2 cups) for the couscous (2 cups) to a boil, then stir in the couscous. Cover, let stand for 7 minutes, and stir again. Cut a lid off the peppers, deseed and wash them. Peel the onion and dice it into small cubes. Sauté half of the onion with the bacon in melted butter and add half of the couscous. Season with salt, pepper, and parsley. Fill the pointed peppers with the filling, place the lids on the peppers, and place them in a baking dish. Sauté the remaining onion in a little oil, add the tomatoes, bring to a boil briefly, and then add the water and cream. Season with salt, pepper, and parsley to taste. Bring back to a boil briefly, thicken the sauce with a little cornstarch if necessary, and then pour the sauce over the peppers. Preheat the oven to 200°C (top and bottom heat) or 180°C (fan oven) and bake the peppers for about 15 minutes. Serve with the remaining couscous and baguette.