Italian Peppers Stuffed with Tabbouleh

Name: Italian Peppers Stuffed with Tabbouleh
Total time: 900 s
Yield: 5 servings
Cuisine: American
Ingredients: 8 Italian peppers; 1/2 cup couscous (about 100 grams); 1 small eggplant; 1 small zucchini; 1 medium onion; 1 ripe tomato; 1/3 cup raisins (about 50 grams); 1/2 cup water (about 100 ml); Salt; Extra virgin olive oil

Rebe @cook_rebe08

España

A delicious and super healthy recipe, perfect as a side dish or as a main course.

Rebe @cook_rebe08

España

A delicious and super healthy recipe, perfect as a side dish or as a main course.

Saved

Ingredients

15 minutes

5 servings

8Italian peppers
1/2 cupcouscous (about 100 grams)
1small eggplant
1small zucchini
1medium onion
1ripe tomato
1/3 cupraisins (about 50 grams)
1/2 cupwater (about 100 ml)
Salt
Extra virgin olive oil

Saved

Steps

15 minutes

1

In a pan, heat a couple of tablespoons of oil and sauté the eggplant, zucchini, and onion, all finely chopped.
2

When the eggplant starts to become translucent, add the peeled and chopped tomato. Mix well and cook for a couple of minutes.
3

Add the raisins, mix with the other ingredients, and remove from heat. Set aside.
4

Meanwhile, bring the water to a boil with a pinch of salt and prepare the couscous according to the package instructions.
5

While the couscous is cooking, cut off the tops of the peppers and remove all seeds from inside.
6

Mix the couscous with the reserved vegetables and stuff the peppers, making sure to fill them completely.
7

Place the peppers on a baking sheet and lightly brush them with extra virgin olive oil.
8

Bake in the oven at 350°F (180°C) for about 10 to 15 minutes.
9

After this time, remove the peppers from the oven, peel them, and serve immediately.