Tunisian Stuffed Peppers

Tunisian Stuffed Peppers
The Rogers Collection team enjoyed this dish during their time with the Mahjoub family in Tunisia in 2017.

Bell pepper
Les Moulins Mahjoub Harissa Spread
Les Moulins Mahjoub Extra Virgin Olive Oil
Les Moulins Mahjoub Couscous Sauces (pick 1 of the 4)
Valserena Parmigiano Reggiano 
French parsley
Salt & Pepper

Finely chop onion and parsley. Core the bell peppers and scrape out the insides. Sautee vegetables (except bell pepper) and parsley in a pan with olive oil for 2 minutes. Put this sautee into each bell pepper, mix them with eggs and cheese. Place the peppers in an oven pan or dish on top of a bed of Mahjoub couscous sauce. Bake these in the oven for 60 minutes on medium heat and serve!
Photo courtesy of The Loop
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