Bell Peppers with Couscous Bean Filling

Ingredients

• 150 g couscous (pre-cooked variety)
• 100 g thick beans (glass/canned)
• 4 red bell pepper halves
• 1 onion
• 1 EL Butter
• 1 EL finely chopped parsley
• 1 EL finely chopped mint
• 1 EL lemon juice
• 4 EL Olive oil
• 4 EL pine nuts
• Salt
• ground pepper

Instructions

1. 1.

   Pour 250 ml boiling water over couscous in a bowl and let it swell.

2. 2.

   Cut off a small lid from each bell pepper, remove the seeds with a knife, wash the peppers and pat them dry.

3. 3.

   Peel the onion, dice finely and sauté in hot butter until translucent.

4. 4.

   Drain the beans and mix with lemon juice, herbs, onion, pine nuts and 2 EL oil; season with salt and pepper. Fold in couscous, fill the bell peppers, and replace the lids.

5. 5.

   Add remaining olive oil to a baking dish, place the stuffed peppers on top, cover with foil and bake at 180°C for about 35 minutes.