Cut a lid off the top of each bell pepper and set aside. Carefully seed the peppers, otherwise they will taste bitter. Season the inside of each bell pepper with 1 pinch of salt, some tandoori powder and 1 tsp olive oil. Cut the onion into narrow lengthwise strips. Crush the garlic cloves by beating them briefly but vigorously with the heel of your hand. Clean the shiitake without water and cut into slices about 1 cm thick. Mix the couscous with the grated peel of 1 lemon, 2 crushed garlic cloves and 1 pinch of salt. Break the chili pepper once and add it as well. Heat the lemon oil in a saucepan and sauté the onion strips in it over medium heat until translucent. Add the mushrooms and salt lightly. Since shiitake needs a lot of oil when sautéing, add another 2 tablespoons of vegetable oil and sauté the mushrooms until golden brown. Then stir in the couscous mixture and sauté briefly. Add a little salt again. Reduce the heat and pour in the water. Cover with a lid and let simmer slowly for about 5 minutes. Don’t panic: Couscous will settle a bit on the bottom of the pot, this is normal. The important thing is that the couscous is light and airy on top. Season to taste with teriyaki sauce and lemon juice. Let the couscous cool and only then fill the pods with it. Set the remaining couscous aside. Clean the edges of the pods well – so nothing can burn in the oven. Preheat the oven to 180 degrees. Place the peppers on a baking tray lined with
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