Stuffed Bell Peppers with Couscous Filling

Ingredients

• 4 red 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 (from grinder)
• 40 g liquid butter
• 8 small bay leaves

Instructions

1. 1.

   Cut a lid off the bell peppers, hollow them out and boil in salted water for 2-3 minutes, then rinse cold.

2. 2.

   Pour hot broth over the couscous. Let it absorb for about 10 minutes. Season well with curry powder, parsley, shallots, salt and pepper. Preheat oven to 180°C (356°F).

3. 3.

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