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Stuffed Bell Peppers

Do you also have a meal that you hated as a child, and now looking back you think, wait why did I dislike this so much? For me it's stuffed veggies Really! I have no idea why, because stuffed veggies are the best! But when I was a kid I hated them!

Luckily I have grown up, and learned that stuffed veggies make an amazing meal, also they are not too expensive and keep pretty well in the fridge, so you can save a few for lunch. Perfect!

I mostly use bell peppers for this type of meal, but you could do it with (almost) anything, really. Courgette, eggplant, tomato or onion are all really good too!

Stuffed Bell Peppers

2-3 bell peppers (depending on the size)

1 small red onion

2 cloves garlic

1 cup cooked couscous

1 can (400 gram) black beans (rinsed and drained: 265 gram beans)

1 can (400 gram) diced tomatoes

1 tsp oregano

1 tsp thyme

1 tsp paprika

Salt to taste

½ cup tahini

Preheat the oven to 200C (400F). Slice the bell peppers in half and remove the seeds. Roast the bell peppers in a baking dish for 20 to 25 minutes and allow them to cool down, while making the filling. Finely chop the onion and bake in a pan until soft. Chop garlic and add to the pan as well. Cook for another 4 minutes and mix in the couscous, beans tomatoes, and spices and remove from heat. Add salt to taste

Spoon the filling into each half of the peppers and bake them for another 20 minutes. Meanwhile mix the tahini together with some water (about 2 tbsp) so the consistency is perfect for drizzling. Serve the bell peppers with the tahini and enjoy.

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