Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
To stuff & bake the peppers
Yoghurt dressing
Utensils
One wide, greased ovenproof dish
How it's done
Filling
Place the couscous in a bowl, pour in the boiling salted water, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork. Heat the oil in a pan, sauté the spring onions (set aside the greens), add the garlic, cook briefly. Add the squash and cook for approx. 3 mins. Add the mince, pour in the bouillon or wine, bring to the boil, add the currants, reduce the heat, simmer for approx. 5 mins. Season the filling. Remove the pan from the heat, mix in the herbs and reserved onion greens.
To stuff & bake the peppers
Slice a lid approx. 3 cm wide off the top of each pepper, remove the seeds and white membranes, place in the prepared dish. Stuff the peppers with the filling, place the lids on top.
Roast for approx. 25 mins. in the centre of an oven preheated to 180°C.
Yoghurt dressing
Mix the yoghurt with the lemon zest, juice and oil, season the dressing, serve with the peppers.
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