Stuffed sweet pepper
40 min to cook,
1 hour to bake
4 sweet peppers
If you’re expecting a visit, bake big sweet peppers, as on my picture. You can serve them as main dish, placing each guest a beautiful pepper on a plate. Be sure to leave pepper caps, it looks so beautiful.
Or you can put a peper on top of arugula pillow or Frize salad. Couscous suits perfectly here, both with minced meat and with mushrooms, if you wish to replace the meat.
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Method of cooking
Cut the onion, peel and grate the carrot. Sauté onions, carrots, and garlic in olive oil.
When the vegetables get soft, add a can of whole tomatoes and half a can of water. Season. Stew everything for 15-20 minutes on medium heat.
Cook the couscous in salted water following the instructions on the package.
In a big bowl mix minced meat, couscous, and sauce. If necessary, add salt and pepper. Save some sauce to add in the baking tray.
Wash sweet pepper, cut off the caps, clean out the seeds.
Stuff the peppers, cover with caps, put in a baking tray and sprinkle with olive oil.
Blend the rest of the sauce in a blender, add half a cup of water, and pour it in the baking tray with our peppers.
Bake at 180°C 1 hour minimum. I leave the sweet pepper a trifle underbaked, I don’t like soft vegetables, but you can bake it longer.