Couscous bell pepper with dates and sheep's cheese

Name: Couscous bell pepper with dates and sheep's cheese
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There are no limits to stuffed peppers when it comes to variations. This recipe with a couscous filling is not only super-healthy, but of course also super-delicious! For the filling and the sauce, the S! Ras El Hanout is not missing. See for yourself!

ingredients

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preparation

Put tomatoes in the baking dish, add 1 tbsp olive oil with 1 tbsp salt and 1 tbsp Ras El Hanout spice and mix.

Halve the red peppers, remove the seeds and place the halves with the opening upwards into the
Give casserole dish.

Bring couscous to the boil with vegetable broth and let it soak for about 10 minutes. Then put the couscous in a bowl. Chop a bunch of parsley into small pieces, then cut dates and sheep's cheese into small cubes and mix well together with honey and 1 tbsp Ras Es Hanout.

Fill the bell pepper halves evenly with couscous mass and press the mixture lightly.

Preheat oven to 180 degrees. Put the casserole dish in the oven and take about 20-25 minutes
let it cook. Garnish with fresh parsley and serve hot

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