Bacon & Cream Cheese Stuffed Capsicums

Name: Bacon & Cream Cheese Stuffed Capsicums with Garlic Spinach Couscous & Lemon
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; ½ Brown Onion; 2 Capsicum; 1 packet Couscous; 1 packet Cream Cheese; 90 g Diced Bacon; 1 packet Dill; 1 packet Flaked Almonds; 2 Garlic; 1 Lemon; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; ¾ cup Boiling water

with Garlic Spinach Couscous & Lemon

Get up to $230 off

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!

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Brown Onion

Capsicum

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Cream Cheese

(Contains: Milk;)

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Dill

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Garlic

Lemon

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

Nutritional Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat30.9 g

of which saturates14.1 g

Carbohydrate50.5 g

of which sugars15.7 g

Dietary Fibre9.6 g

Protein22.8 g

Cholesterol67.2 mg

Sodium1070 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Lid

•Medium Saucepan

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.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook onion and diced 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!