Oriental Peppers

For oriental peppers, briefly roast pumpkin seeds without fat in a coated pan.

Pour boiling vegetable stock over couscous. Let stand for four minutes. Add turmeric, coriander, cardamom, flax seeds, cashews and raisins and roasted pumpkin seeds.

Lean curd with the mixture of chopped onion and garlic roasted in oil also fold into the couscous mixture.

Cut the peppers in half lengthwise and remove the core. Fill the halves with the finished couscous mixture. Press down firmly.

Place the peppers in a coated baking dish and cook in a preheated oven at 180 degrees for about 15 minutes. Add tomato sauce and thyme sprig and cook for another 15 minutes.

Arrange Oriental peppers with some tomato sauce and serve immediately.

Preparation Tip:

Oriental peppers, prepared as a vegetarian main dish, are also very tasty baked with cheese.

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