Stuffed Capsicum with Herbed Couscous

What's inside

Ingredients

• Bell peppers 2 large
• Couscous 60 g
• Paneer 60 g
• Pine nuts 15 g
• Tomato coulis 80 ml
• Parsley 10 g

⚠️ Allergens: dairy, gluten, nuts

How we cook it

The method

1. 1

   Steam the couscous

   ⏱ 8 min

   Hydrate couscous with hot stock; fluff with herbs.

2. 2

   Make the filling

   ⏱ 4 min

   Fold in paneer crumble and toasted pine nuts.

3. 3

   Stuff and roast

   ⏱ 25 min

   Fill halved peppers and roast until blistered.

4. 4

   Plate on coulis

   ⏱ 2 min

   Serve over warm tomato coulis.