Couscous Stuffed Peppers

Couscous Stuffed Peppers. you can use any vegan butter that you prefer, Diced, Cherry tomatoes may be used.

World of Vegan

10 + 20 min · 3

Ingredients

• 10 g you can use any vegan butter that you prefer
• 70 g Diced
• 25 g Cherry tomatoes may be used
• 100 g Peeled and diced
• 400 g You can use romano peppers (cut in half lengthwise and deseeded)
• 170 g Cooked couscous
• 15 g 10 g for the peppers and 5 g for sautéing
• 3 g Pepper
• 5 g Dried oregano
• 5 g For garnish
• 30 g Lemon
• 3 g Table salt

Preparation

1. Preheat the oven to 180°C.
2. Toss the peppers with 10 g of olive oil, a little salt and pepper. Spread on a baking tray and bake for about 10 minutes, until softened. Set aside.
3. Meanwhile, heat the remaining 5 g of olive oil in a frying pan. Sauté the mushrooms and carrots for 5 minutes, stirring regularly. Add the tomatoes, oregano and a little salt and pepper and cook for another 2 minutes.
4. Remove from heat and mix the sauteed veggies with the cooked couscous. Add the vegan butter and mix until combined.
5. Stuff the peppers with the couscous filling and garnish with fresh chopped parsley and sliced lemon.