Bacon & Cream Cheese Stuffed Capsicums
with Garlic Spinach Couscous & Lemon
Stuffed capsicums are back on the menu and tonight's ones take a loaded bacon and cream cheese filling, a squeeze of lemon juice and roasts up in the oven to golden perfection. Pile them high on top of a bed of spinach couscous and you'll quickly be making this one the regular!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
½
Brown Onion
2
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Dill
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Garlic
1
Lemon
1 sachet
Vegetable Stock Pot
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Slice each capsicum in half lengthways then remove stem and seeds.
- Place capsicums on a lined oven tray. Brush with olive oil and season with salt and pepper.
- Arrange cut-side up and roast until tender, 15-20 minutes.
- When capsicums have 10 minutes remaining, boil the kettle. Thinly slice brown onion (see ingredients). Finely chop garlic. Zest lemon to get a generous pinch, then slice into wedges. Roughly chop dill & bacon.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook onion and bacon, tossing, until golden, 4-6 minutes.
- Transfer to a medium bowl and allow to cool slightly.
- Meanwhile, in a medium saucepan, add garlic and cook until fragrant, 1 minute. Combine the boiling water (3/4 cups for 2 people / 1 1/5 cups for 4 people) and stock concentrate and bring to the boil.
- Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
- To bowl with bacon, add cream cheese, lemon zest, a squeeze of lemon juice, the dill and half the baby spinach leaves, until combined. Season generously with salt and pepper.
- Remove tray with roasted capsicums from oven and spoon bacon mixture into each capsicum. Return to oven and bake until golden brown, 5-10 minutes.
- To pan with couscous, add the remaining baby spinach leaves, a drizzle of olive oil and a squeeze of lemon juice, tossing to combine. Season to taste.
- Divide garlic couscous between bowls. Top with bacon, cream cheese and spinach stuffed capsicums. Serve with any remaining lemon wedges. Sprinkle over flaked almonds. Enjoy!
