Tex-Mex Lamb & Black Bean Stuffed Capsicums
with Jalapeño Couscous, Zingy Tomato & Avocado
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Gluten
- Wheat
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 lamb and 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, avocado and a zingy cherry tomato toss to get all of your tastebuds singing.
Ingredients
1 packet
Black Beans
2
Capsicum
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
2
Garlic
½
Light Sour Cream
(Contains: Milk)
1 packet
Pickled Jalapeños
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1 packet
Tomato Paste
1 packet
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
1
Avocado
250 g
Lamb Mince
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
¼ cup
water (for the veggies)
1 tsp
brown sugar
40 g
butter
(Contains: Milk)
¾ cup
water
Utensils
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. Thinly slice avocado. • 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 lamb mince, carrot, stirring, until just cooked through, 3-4 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.
• Divide jalapeno couscous and cheesy Mexican lamb stuffed capsicums between plates. • Top with zingy tomato, sliced avocado and light sour cream to serve. Enjoy!
