Vegetable recipe of the month August with yellow pepper

Stuffed yellow pepper with mozzarella, parsley and couscous

Ingredients

• 4 yellow peppers
• 4 tomatoes
• 2 lemons
• 2 garlic cloves
• 20 g rosemary
• 260 g couscous
• 250 g mozzarella
• 40 g leaf parsley
• 4 tablespoons olive oil
• 2 vegetable stock cubes
• 2 tablespoons capers
• pepper and salt
• 40 g leaf parsley

Preparation

• Light the oven at 220 °C.
• Cut the peppers in two. Remove the seeds and stem. Cut the tomatoes into small pieces. Chop the rosemary finely and squeeze the lemon into juice.
• Place the peppers and tomato pieces in an oven dish. Add the rosemary and lemon juice, and sprinkle with olive oil. Season with salt and pepper and place in the oven for 25 minutes.
• Finely chop the parsley and capers, and crush the garlic. Mix this with some olive oil, lemon juice and pepper + salt.
• Put 500 millilitres of water on the fire and dissolve the stock in it. Mix the couscous in a bowl with the stock and pepper + salt. Stir everything once, cover and wait 10 minutes. Then stir the couscous again.
• Take the peppers out of the oven.
• Cut the mozzarella into cubes and divide over the peppers. Place in the oven again and let the cheese melt.
• Divide the peppers over the plates with some couscous and the sauce.
• Enjoy your meal!