Oriental stuffed peppers

Ingredients for 4 servings:

• 250 g couscous
• 500 g minced beef
• 6 bell peppers
• 4 tomatoes
• 2 spring onions
• 1 onion(s)
• 2 cloves garlic
• 1 handful of raisins or fresh, halved grapes
• 1 handful of nuts, e.g. cashews
• 1 can of tomatoes, chopped
• some natural yogurt
• ½ bunch parsley
• ½ handful of coriander
• ½ handful of peppermint
• curry powder
• Cayenne pepper
• turmeric
• Paprika powder, sweet
• salt and pepper
• some sunflower oil

Instructions

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

with couscous and minced beef, nuts and raisins

Cook the couscous according to the instructions. Finely chop the onion, finely dice the tomatoes, and slice the spring onions into small rings. Finely chop the parsley, coriander, and mint. Sauté the onions in a pan with a little oil until translucent. Add the minced meat and fry until crumbly. Then add the diced tomatoes and fry briefly. Season generously with curry, cayenne pepper, paprika, salt, and pepper. Lightly toast the nuts in the pan. Toast the raisins in the pan with a little turmeric. Cut the tops off the bell peppers and carefully remove the seeds. Dice the bell pepper tops into small cubes. Stir the tomato and minced meat mixture into the couscous along with the spring onions, herbs, nuts, raisins, and diced bell peppers and mix well. Season to taste and adjust the seasoning if desired. Mix the canned tomatoes with the natural yogurt and season with cayenne pepper, curry powder, salt, and pepper, depending on your preference. Fill the peppers with the couscous mixture and place in a lightly greased baking dish. Then spread the tomato sauce over the filling. If you have any leftover couscous filling, you can simply spread it in the baking dish. Bake in the oven at 160°C (convection oven) (preheated) for 45-60 minutes, depending on how soft you want the peppers. Tip: This dish can also be prepared vegetarian, i.e., without the minced meat.