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RECIPES
| Calories | 113,4 Kcal |
| Fat | 3,25 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 15,05 g |
| of which sugar | 3,4 g |
| Proteins | 5,04 g |
| Salt | 0,1 g |
| Calories | 113,4 Kcal |
| Fat | 3,25 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 15,05 g |
| of which sugar | 3,4 g |
| Proteins | 5,04 g |
| Salt | 0,1 g |
Preheat the oven to 200ºC. Heat above and below. Heat the same amount of water as couscous, using a glass as a reference. Add a pinch of salt. Cut peppers in half and remove seeds. Mix couscous, onion, chives, and tofu. Fill the peppers and bake about 20 min until tender. Heat olive oil in a frying pan. Sauté bimi and carrot over medium-high heat. Season with salt and pepper. Preheat the oven to 200ºC. Heat above and below. Heat the same amount of water as couscous, using a glass as a reference. Add a pinch of salt. Cut peppers in half and remove seeds. Mix couscous, onion, chives, and tofu. Fill the peppers and bake about 20 min until tender. Heat olive oil in a frying pan. Sauté bimi and carrot over medium-high heat. Season with salt and pepper. Cooking step by step
The oven:
The couscous:
When the water boils, remove from heat and add couscous. Cover it with a lid or plate and allow it to absorb the water. 
Mise en place:
Chop onion and chives.
Cut tofu into cubes.
Peel and cut carrot into sticks. 
The stuffing:
Season with salt and pepper and add a drizzle of olive oil. 
The peppers:
The stir-fry:
Add half of the sweet chili sauce just before finishing.
Serve stuffed peppers with the sautéed vegetables on the side and fried onion on top and the remaining sweet chili sauce. Cooking
step by stepThe oven:
The couscous:
When the water boils, remove from heat and add couscous. Cover it with a lid or plate and allow it to absorb the water. Mise en place:
Chop onion and chives.
Cut tofu into cubes.
Peel and cut carrot into sticks. The stuffing:
Season with salt and pepper and add a drizzle of olive oil. The peppers:
The stir-fry:
Add half of the sweet chili sauce just before finishing.
Serve stuffed peppers with the sautéed vegetables on the side and fried onion on top and the remaining sweet chili sauce.
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