Stuffed peppers with cashews and red lentil couscous
Total Duration:
60 minutes
Portions:
4 People
Difficulty:
simple
The crunchy peppers can be filled in so many different ways: Red lentil couscous and mildly aromatic cashews make our stuffed peppers in tomato sugo something special.
Ingredients
Filling
| Red lentil couscous | 200 g |
| hokkaido pumpkin | 100 g |
| zucchini cubes | 50 g |
| shallots | 3 pcs |
| garlic cloves | 1 piece |
| lemon (juice plus zest) | 1 piece |
| bell bell pepper | 4 pcs |
| olive oil | 3 TBSP |
| cherry tomatoes | 500 g |
| shallots | 3 pcs |
| garlic cloves | 2 pcs |
| cashew nuts | |
| olive oil | 80 ml |
| chili pepper | 1 piece |
| rosemary | |
| basil | |
| lemon thyme | |
| oregano | |
| salt | |
| pepper |
Preparation
- Wash the peppers and pumpkin thoroughly. Finely dice the pumpkin and carefully cut out the peppers and remove the seeds.
- Cook the red lentil couscous as recommended by the manufacturer.
- In the meantime, briefly sauté the pumpkin cubes in a pan and add the onions, garlic and chopped cashew nuts. Then add the herbs and season with spices of your choice.
- Cut the onions into small cubes for the sugo.
- Now for the sugo, sauté the washed cherry tomatoes, diced onion and garlic in olive oil, adding a little chili and cook over a low heat for 15 minutes until it thickens slightly.
- Season the peppers and fill well with couscous. Place in a dish and add approx. 150 ml of stock. Now cook at 180 °C for 25 minutes.
- Just before serving, caramelize the burrata and a pinch of sugar with a blowtorch until it has a melted consistency.
- When serving, drizzle with a little olive oil, season with pepper and enjoy!
Recipe and photo: Marco Heinl@mrfoodcore for Farmer's Snack
More info
- Diet: Paleo
Cashew nuts
• natural• hand-picked• pure as a snack
Trail mix classic
Pithy and fruity
Vegan for the climate
Interview with chef and author Nathalie Reichelt