Oven-baked peppers with couscous filling

Ingredients for 4 servings:

• 4 bell peppers, red
• 2 tbsp oil
• 100 ml broth
• 100 ml couscous (instant couscous)
• 1 zucchini
• 1 tbsp butter
• 1 tbsp lemon juice
• 80 g tomatoes, dried in oil
• 1 handful of basil, including the leaves
• 125g mozzarella
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Yummy, yummy!

Preheat the grill. Halve the peppers lengthwise, remove the seeds, rinse, and place on a baking sheet. Brush the peppers with oil and grill for about 5 minutes on each side. Bring the broth to a boil, then prepare the couscous according to the package instructions and let it stand for about 5 minutes. Wash, trim, and dice the zucchini. Heat the butter in a saucepan and fry the zucchini briefly. Stir in the couscous and lemon juice. Remove the pan from the heat and let the mixture stand for about 5 minutes. Drain and chop the tomatoes. Tear the basil into bite-sized pieces and slice the mozzarella. Stir the tomatoes and basil into the couscous and season everything with salt and pepper. Spoon the filling into the pepper halves, top with mozzarella, and grill for about 3 minutes.