Peppers with tomato and couscous filling

Ingredients for 2 servings:

• 1 can of tomatoes, peeled
• 2 m.-sized onion(s)
• 120 g couscous
• some broth
• 2 bell peppers
• salt and pepper
• 1 tbsp crème fraîche (crème légère)
• ½ tsp spice mix (garam masala)
• ½ tsp sweet paprika powder

Instructions

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

lightly Indian spiced, approx. 305 kcal per serving

Drain the tomatoes and reserve the juice. Meanwhile, roughly chop the onions and fry. Add the drained tomatoes to the onions and sauté until they begin to break down slightly. Bring the tomato juice to a boil and let the couscous swell in it according to the package instructions (add a little vegetable stock if necessary). Cut a lid off the peppers, remove the stems, and then wash the pods. Season the inside with salt and pepper. Add the swollen couscous to the tomato and onion mixture in the pan, add the crème légère and season well to taste, then stuff the peppers (keep any excess stuffing warm if necessary). Place the peppers in a baking dish and pour in a little stock. Bake at 170°C (fan oven) for about 15-20 minutes, until the peppers are still firm to the bite. Serve with a green salad and naan.