Mexican Black Bean Stuffed Capsicums
with Jalapeno Couscous, Zingy Tomato & Sour Cream
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.
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
tomato
½ packet
pickled jalapeños
2 clove
garlic
1
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
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
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. • 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.
• Divide jalapeno couscous and cheesy Mexican stuffed capsicums between plates. • Top with zingy tomato and light sour cream to serve. Enjoy!