Stuffed Lemon Pepper Lean Beef Capsicums
with Herby Rocket Couscous & Yoghurt
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
We heard your calls and have brought the famous stuffed capsicums back! This time, we’ve added a saucy, lemon seasoned beef mixture that’s sure to get your taste buds tingling. All that’s left to do is to lay them down on a bed of couscous and you’ve got yourself a meal for the ages.
Ingredients
250 g
Lean Beef Mince
2
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Lemon Pepper Seasoning
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1 packet
Rocket Leaves
1
Lemon
1 packet
Dill
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
¼ cup
water (for the beef)
1 tsp
brown sugar
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, 20-25 minutes.
• Meanwhile, boil the kettle. • Grate carrot. Roughly chop dill. Slice lemon into wedges.
• When capsicums have 10 minutes remaining, in a medium heatproof bowl, place couscous and half the stock concentrate. • 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 lean 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 stock concentrate, 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 a good squeeze of lemon jucie and stir through rocket and dill until combined. • Once capsicums are roasted, spoon in beef filling.
• Divide spinach couscous and lemon pepper lean beef stuffed capsicums between bowls. • Drizzle over Greek-style yoghurt and crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!
