Bell Peppers Stuffed with Couscous, Raisins & Goat’s Cheese
3 bell peppers
110 g couscous moroccan style - 1 pack
25 g raisins
50 g goat’s cheese
1For look, choose bell peppers of different colours. Wash the bell peppers, cut them in half and remove the core and the seeds. Preheat the oven to 180°C (375°F). Dice the goat’s cheese in 5mm cubes. If necessary, hydrate the raisins in hot water or steam.
2Prepare the couscous according to the instructions on the pack. Add the raisins and the goat’s cheese and stir. Divide the mixture in six equal parts and stuff the bell peppers. Put them in a roast pan and bake for approximately 20 minutes. Check that the peppers have softened somewhat (but they should still be a little crunchy). Serve hot.
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