Mexican Black Bean Stuffed Capsicums

Name: Mexican Black Bean Stuffed Capsicums with Jalapeno Couscous, Zingy Tomato & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 capsicum; 1 tomato; ½ packet pickled jalapeños; 2 clove garlic; 1 carrot; 1 tin black beans; 1 drizzle white wine vinegar; 1 tsp brown sugar; 40 g butter; 1 packet vegetable stock pot; 1 packet couscous; 1 packet Light Sour Cream; 1 packet tomato paste; 1 sachet Tex-Mex spice blend; ¼ cup water (for the veggies); 1 packet Cheddar cheese; ¾ cup water (for the couscous)

with Jalapeno Couscous, Zingy Tomato & Sour Cream

Get up to $200 off!

We heard your calls and have now dished up a new variation of our much-loved stuffed capsicums! In this version, pack Tex-mex spiced black beans into the capsicums and top with Cheddar cheese to get the juiciest crunch of a lifetime and finish it off with a jalapeno couscous and a zingy tomato toss to get all of your tastebuds singing.

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Gluten

•Wheat

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 Time

DifficultyMedium

Ingredients

Serving amount

capsicum

tomato

½ packet

pickled jalapeños

2 clove

garlic

carrot

1 tin

black beans

1 packet

vegetable stock pot

1 packet

couscous

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

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

tomato paste

1 sachet

Tex-Mex spice blend

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

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

1 tsp

brown sugar

40 g

butter

(Contains: Milk;)

¼ cup

water (for the veggies)

¾ cup

water (for the couscous)

Nutritional Values

Energy (kJ)3473 kJ

Fat33.9 g

of which saturates19.5 g

Carbohydrate89.3 g

of which sugars29.5 g

Protein31.8 g

Sodium1965 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice capsicums in half lengthways and remove stems and seeds. • Place capsicums on a lined oven tray. Brush capsicums with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato and pickled jalapenos (if using). • Finely chop garlic. Grate carrot. • Drain and rinse black beans. • In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season.

• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 minutes. • Add black beans, Tex-Mex spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, 1/2 the butter and 1/2 the vegetable stock pot and cook until slightly thickened, 1-2 minutes.

• Remove tray from oven and spoon filling into capsicum. • Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.

• In a medium saucepan, combine the water (for the couscous) and remaining vegetable stock pot. • 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. • SPICY! The pickled jalapenos are hot, use less if you're sensitive to heat. Stir through pickled jalapenos and remaining butter.