Stuffed pepper with minced chicken and a touch of goat cheese

Instructions: 

1. Preheat your oven on 180 degrees.
2. Fry the minced chicken. Season with P&S, chicken herbs and ras el hanout. Add chili powder according to your own taste.
3. Meanwhile, cut the peppers horizontally into 2. Put them on a baking tray and sprinkle a dash of olive oil on them.
   Put the peppers in the oven for 5 minutes.
4. Add the couscous to the frying pan. Let everything fry for about 5 minutes.
5. Fill the peppers with the couscous mixture.
6. Additional: cut the shallot into half rings and fry in butter until colored. Put them on top of the couscous mixture.
7. Put the stuffed peppers in the oven for 10 minutes.
8. In the meantime, you can make the fresh goat cheese dressing. Let the goat cheese melt a bit (until soft, not too long!) in the microwave, so you can easily blend.
   Mix the goat cheese with the quark, olive oil and P&S until smooth.
9. Dress the peppers with the goat cheese dressing.
   Add salad to eat with the dish.

For the pesco-vegetarians:

Fry the cauliflower couscous with P&S and fishherbs. ( + fennelseed if you have this)

Fill the peppers with this mixture.

Add  goat cheese dressing and smoked salmon. :-)