Vegetable couscous on mini peppers with tomato sauce

Ingredients for 4 servings:

• 100 g couscous
• 1 tbsp vegetable stock powder
• 200 ml boiling water
• 1 m.-sized onion(s)
• 1 carrot(s)
• 5 mushrooms, brown
• 1 small zucchini
• 2 tbsp oil for frying, e.g. rapeseed oil
• 1 garlic clove(s), grated
• salt and pepper
• 200 g mini bell peppers
• Fat for the mold
• 200 g gratin cheese
• 1 can of chopped tomatoes, approx. 400 ml
• 2 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wholesome food for the evening

Pour boiling water over the couscous and vegetable stock powder in a pot and let it swell. Peel the onion and carrot. Clean the mushrooms and remove the stems from the zucchini. Cut everything into small cubes. Heat the oil in a pan and fry the diced onion and carrot first. Once the carrots are soft, add the mushrooms and zucchini and fry everything while stirring until cooked through. Season the vegetables with salt and pepper. Mix the swollen couscous with the vegetables. Grease a baking dish. Halve the baby bell peppers. Remove the membranes and seeds, and layer the bell peppers in the baking dish. Spread the couscous mixture on top. Bake the casserole in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. In the meantime, grate the cheese, if necessary. After 20 minutes, spread the cheese over the couscous and continue baking until the cheese is browned to your desired degree. For the tomato sauce: Heat the tomatoes in a saucepan, stir in the sour cream, and season the sauce with salt and pepper.