It’s sunday, and that means it’s once again time for some inspiration for tasty meals to cook up tomorrow for meatless monday. If you are anything like me sunday is meal planning day, it’s the day I spend the most time on other blogs trolling for grains of motivation and inspiration for the coming week. With that in mind, hopefully this recipe will come in handy!
For today I want to talk about stuffed peppers.
This is a great little dish that can be made completely vegan if you cut the cheese out of the recipe, it’s packed with flavour and very simple to put together. If you wrap the bell peppers in tin foil you can cook it on a grill instead of in the oven, and in doing so have a fantastic little side dish for your barbecue feast. Sound good?
Ingredients: 2 portions
2 green bell peppers
1 dl(or around 90 grams) of couscous
20 grams of corn
1 tablespoon of grated parmesan
1 pinch of salt
1 pinch of cumin
1 pinch of paprika
A healthy sprinkling of cheese
Start off by getting your couscous in a bowl and then pour and equal amount of boiling water over, to then cover with cling film and let sit for 15 minutes. After 15 minutes take the cling film off and fluff up with couscous with a fork and let it cool down while you do the rest.
Cut the bell peppers in half and clean out the core and the seeds.
Get the rest of the ingredients in a bowl with the couscous and mix it up, then fill the bell peppers with the mixture. Finish with a sprinkle of cheese and get in the oven for 10 minutes at around 225 degrees celsius, or untill the cheese has melted and turned a nice golden colour.
There are none, this dish is soooo simple. To simplify it even further you can cook you couscous the day before, that way you will cut the cooking time of this meal drastically.
So there you have it, a beautiful and healthy meal.
Have a great sunday, and hopefully a delicious meatless monday!