Lemony Beef Stuffed Capsicums
with Spinach Couscous, Fetta & Hummus
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.
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.
Ingredients
2
capsicum
1
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: Egg, 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
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.
• 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!