Stuffed Bell Peppers with Couscous

Ingredients

• 4 bell peppers
• 350 ml hot chicken broth
• 150 g Couscous
• 1 tsp curry powder
• 2 tbsp chopped parsley
• 2 tbsp finely diced shallots
• Salt
• pepper (ground)
• 40 g liquid butter
• 8 small bay leaves

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Cut a lid from each bell pepper, hollow them out and boil in salted water for 2-3 minutes, then shock with cold water.

3. 3.

   Pour hot broth over the couscous. Let it swell for about 30 minutes. Season strongly with curry powder, parsley, shallots, salt and pepper.

4. 4.

   Fill the peppers with the mixture, brush with butter, place in a greased baking dish and bake for about 25 minutes.