Try this super healthy baked pepper recipe. They are stuffed with couscous and sunny-side-up egg with a base of red sauce with fine herbs, incredibly delicious and easy to prepare.
1 clove Extra Special® soft garlic cloves with fine herbs
1 cup couscous, cooked
2 yellow bell peppers, cut in half, deseeded and deveined
1 cup tomato purée, spiced
4 White Eggs Great Value®
1 teaspoon Extra Special Olive Oil®, Extra Virgin
4 pinches Great Value® salt
2 pinches pepper
1 cup tomato , cut into small cubes
1 cup panela cheese , cut into medium cubes
1 cup Great Value® corn kernels, drained
1 tablespoon parsley , finely chopped
1 tablespoon thyme, finely chopped
2 pinches pepper
2 pinches Great Value® salt
Preparation
30 mins
0 mins
Low
Preheat the oven to 180° C.
For the filling of the peppers, heat the olive oil in a pan over medium heat and add the onion, garlic, and couscous.
Stuff the peppers by adding a bit of tomato puree and the couscous mixture, without filling them completely. Break an egg into each pepper and add a few drops of olive oil, salt, and pepper.
Place the peppers on a baking tray and bake for 10 minutes or until the egg is cooked.
For the salad, mix the cherry tomatoes, panela cheese, Great Value canned corn kernels, parsley, and chopped thyme until all ingredients are well combined, season to your liking. Set aside.
Serve the peppers accompanied by the cheese salad.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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