Peppers stuffed with chicken couscous

Ingredients for 1 servings:

• 1 large bell pepper(s)
• 150 g chicken breast fillet(s)
• 1 onion(s)
• 500 g tomatoes, pureed
• 2 tbsp couscous
• 100 ml water, approx.
• 1 tbsp herb cream cheese
• salt and pepper
• curry powder
• Paprika powder
• possibly chili
• possibly garlic
• possibly cheese for topping

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Singles dinner

Wash the peppers, cut off the stems, and remove the seeds. Cut the chicken into small pieces and dice the onion. Heat a little oil in a pan and fry the onion until translucent. Add the chicken and let it brown nicely. Deglaze with about 100 ml of water. Add the couscous and let it swell. Once the water is gone, stir in the cream cheese. Fill the peppers with the mixture. Season the passata with salt, pepper, curry powder, and paprika. Add garlic or chili, if desired. Pour the sauce into a baking dish and place the peppers in it. Sprinkle with cheese, if desired, then cook for 20 minutes at 200 °C (fan oven).