Stuffed Peppers with Couscous and Lemon Chutney
⏳ Time
30 minutes
🥕 Ingredients
21
🍽️ Servings
8
Description
Instead of fresh curry leaves, you can use 50 grams of dried ones.
Ingredients
- Chopped almonds - 1.8 oz
- Couscous - 9.2 oz
- Raisins - 1.4 oz
- Chicken Broth - 20 fl oz
- Butter - 1 tablespoon
- Sugar - 1 teaspoon
- Orange Bell Peppers - 8 pieces
- Ground Cumin - to taste
- Onion - 1 head
- Garlic - 2 cloves
- Olive Oil - 7 tablespoons
- Dried Chili Pepper - 1 piece
- Baking Tomatoes - 28.2 oz
- Cilantro - to taste
- Milk - 2 qt
- Meyer Lemon Juice - 4 tablespoons
- Lemon - 2 pieces
- Dijon Mustard - 1 tablespoon
- Mild Chili Spice - 1 teaspoon
- Curry - 1.1 oz
- White Balsamic Cream - 1 tablespoon
Step by Step guide
Step 1
Toast the almond flakes in a pan without adding fat. Place the couscous, raisins, and toasted almonds in a bowl. Bring the vegetable broth to a boil and add it to the bowl.
Step 2
Let it steep for 5 minutes, stirring with a spoon. Wash the cilantro, tear off the leaves, chop finely, and add it along with the butter to the couscous. Season with salt, pepper, add sugar and cumin.
Step 3
Cut off the top 'lid' of the bell peppers. Remove the seeds, wash them, and fill with couscous. Close with the 'lid'.
Step 4
Peel the onion and garlic. Cut the chili pepper in half and remove the seeds. Finely chop the chili, onion, and garlic and sauté in 3 tablespoons of olive oil. Add the tomatoes and bring to a boil. Season with salt, pepper, cilantro, and cumin.
Step 5
Pour the sauce into a heatproof dish. Place the stuffed bell peppers in and simmer covered in the oven at 320°F (Convection +) on the second level from the bottom for 50–60 minutes.
Step 6
Bring the milk to a boil in a large pot. Add the lemon juice and let the milk curdle. Line a sieve with cheesecloth, strain the curdled milk. Squeeze out the liquid. Place the remaining cheese mass in a bowl. Season with salt, pepper, and 2 tablespoons of olive oil.
Step 7
Wash the lemons under hot water, dry them. Cut the lemons in half, remove the seeds, and dice into 1 cm cubes. Sauté the mustard seeds in 2 tablespoons of olive oil. Add the curry leaves, chili powder, and 1 tablespoon of sugar. Sauté for a while longer, then deglaze with vinegar, add the lemon cubes, and cook for another 10 minutes until thickened.
Step 8
Serve the stuffed peppers with the sauce. Cut the cheese into pieces and distribute on top. Drizzle with lemon chutney and serve.
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