Stuffed peppers with cheese

Ingredients for 2 servings:

• 4 red bell peppers
• 300 g cheese, Gouda, diced
• ½ onion(s)
• 2 cloves garlic
• 4 tomatoes
• 6 tbsp couscous (instant, pre-cooked)
• herbal salt
• Pepperoncini
• 1 tsp soy sauce
• 1 jar Bolognese sauce made from soy
• 1 tsp vegetable stock cube
• 50 g cheese, grated Gouda
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the couscous with the vegetable stock powder and pour over approximately 100 ml of boiling water. Let it steep for 5 minutes. Decapitate the peppers, remove the seeds, and rinse thoroughly. Place them in a casserole dish with the opening facing up. I always choose a casserole dish that’s large enough to hold the peppers in place. If you don’t have a suitable dish, you can line it with aluminum foil to keep the peppers in place. Preheat the oven to 200 degrees Celsius (convection oven). Dice 300 grams of Gouda cheese, chop the onion, and dice the tomatoes, and add everything to the couscous. Season to taste with crushed garlic, herb salt, pepper, chili peppers, and soy sauce. Mix the filling well and fill the peppers. Spread 50 grams of grated Gouda cheese on top of the peppers as a lid. Spread the vegetarian Bolognese sauce around the peppers. (Of course, you can also cook the Bolognese yourself first; it will certainly taste even better. I used a jar from the health food store for speed. And of course, you can also use regular meat Bolognese if you’re not a vegetarian.) Place the stuffed peppers in the preheated oven and cook for 30 minutes using fan-assisted cooking.