Ingredients
2 cups couscous
2 1/4 cups hot stock
1 carrot, shredded
2 Tablespoons sun dried tomatoes, minced
1 cup ground beef, cooked
1/2 cup mozzarella cheese
1/4 cup spring onions, chopped
3 colored bell peppers
2 1/4 cups hot stock
1 carrot, shredded
2 Tablespoons sun dried tomatoes, minced
1 cup ground beef, cooked
1/2 cup mozzarella cheese
1/4 cup spring onions, chopped
3 colored bell peppers
Method
- Soak couscous in 2 cups stock, cover and leave for about 15 minutes.
- Mix carrots, sun-dried tomatoes, beef and mozzarella cheese with couscous.
- Add onions and remaining stock and stir, set aside.
- Grill pepper on a direct flame for about 10 minutes.
- Preheat oven to 180 degrees Celsius.
- Put pepper in a plastic zip lock bag and leave for about 5 minutes (so it can be easily peeled).
- Peel, cut into halves and remove seeds.
- Cut each half with a round cutter (same size of the used moulds).
- Place cut pepper in the bottom of each mold, add couscous mixture.
- Bake for about 25 minutes.
- Let cool, flip moulds over a serving plate and garnish with sun dried tomato.
- Mix carrots, sun-dried tomatoes, beef and mozzarella cheese with couscous.
- Add onions and remaining stock and stir, set aside.
- Grill pepper on a direct flame for about 10 minutes.
- Preheat oven to 180 degrees Celsius.
- Put pepper in a plastic zip lock bag and leave for about 5 minutes (so it can be easily peeled).
- Peel, cut into halves and remove seeds.
- Cut each half with a round cutter (same size of the used moulds).
- Place cut pepper in the bottom of each mold, add couscous mixture.
- Bake for about 25 minutes.
- Let cool, flip moulds over a serving plate and garnish with sun dried tomato.
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