Recipe Peppers stuffed with couscous di of 12-07-2013 [Updated on 12-02-2015]
Today's peppers stuffed with couscous arrive almost at lunchtime, this morning was quite lively and only now I had a free moment to dedicate to publishing the recipe. I liked these baked peppers a lot, they are a vegetarian variant of those stuffed with meat that my mom makes, lighter but just as greedy. Today I want to share with you an important moment of my life, I signed the contract for the rent of a new office, an office of my own, after 10 years of working alongside my husband in his company, since September our working paths have been they will divide and I will be alone in a new adventure. I will not hide from you that I am a little afraid and I feel a little melancholy at the thought of not being able to share the daily working life with my husband anymore but it is time to grow up and move on and may God send me good;) Now I leave you, today is a day of payments and I have to recover the half-morning that I lost between signatures and paperwork. Greetings to all and good luck to me!
How to make couscous stuffed peppers
Clean the peppers by removing the stalk, the white ribs and the seeds
Rinse them and cut them in half lengthwise
Put a glass of couscous in a bowl together with a glass of hot broth and a tablespoon of oil and stir until the liquid is completely absorbed
Put the couscous in a bowl with the capers, olives, cherry tomatoes and mozzarella cut into small pieces, minced garlic, basil, salt and pepper
Stir the mixture and fill the peppers with it
Place the stuffed peppers in an ovenproof dish with a drizzle of oil above and below
Place in the oven and cook in the oven for 30 minutes at 180 °, adding a cup of water to the pan halfway through cooking.
Serve Peppers stuffed with couscous