Lemony Beef Stuffed Capsicums

Name: Lemony Beef Stuffed Capsicums with Spinach Couscous, Fetta & Hummus
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 capsicum; 1 carrot; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 packet beef mince; 1 packet tomato paste; 1 sachet lemon pepper seasoning; ¼ cup water (for the beef); 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet hummus

with Spinach Couscous, Fetta & Hummus

Get up to $200 off!

We heard your calls and have brought the infamous stuffed capsicums back! This time, we've added lemony seasoned beef and garnished them with crumbly fetta. All that's left to do is dip them into hummus and you've got yourself a meal for the ages.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Wheat

•Milk

•Sesame

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

carrot

1 packet

couscous

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

1 sachet

vegetable stock powder

1 packet

beef mince

1 packet

tomato paste

1 sachet

lemon pepper seasoning

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

hummus

(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

Not included in your delivery

olive oil

¾ cup

boiling water

¼ cup

water (for the beef)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2610 kJ

Fat23.2 g

of which saturates8 g

Carbohydrate59.1 g

of which sugars21.1 g

Protein42.2 g

Sodium1342 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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, 20-25 minutes.

• Meanwhile, boil the kettle. • Grate carrot.

• When capsicums have 10 minutes remaining, in a medium heatproof bowl, place couscous and half the vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and beef mince, breaking mince up with a spoon, until just browned, 3-4 minutes. • Add tomato paste and lemon pepper seasoning and cook until fragrant, 1-2 minutes. • Stir in the water (for the beef), the brown sugar and remaining vegetable stock powder, until slightly thickened, 1-2 minutes.

TIP: For best results, drain the oil from the pan before cooking the tomato paste.

• Once couscous is cooked, add a drizzle of olive oil and stir through baby spinach leaves until combined. • Once capsicums are roasted, spoon in beef filling.

• Divide spinach couscous and lemon pepper beef stuffed capsicums between bowls. • Crumble over fetta cubes and top with a dollop of hummus to serve. Enjoy!