Plato principal
Mexican Stuffed Capsicum
40 minPara 1Nutri-Score B€€
B
40 min
40 minMexican Stuffed Capsicum
lo que necesita
Ingredientes
capsicum (tops cut off, deseeded)Frutas y verduras2 piezas
lean beef minceCarne125 g
jasmine rice (cooked)Cereales65 g
black beans (drained and rinsed)Despensa50 g
tomato pasteDespensa15 ml
taco seasoningEspecias5 g- guacamole seasoningEspecias3 g
shredded cheeseLácteos25 g
avocado (mashed)Frutas y verduras0,3 piezas- Greek yogurt (1 tbsp for the guacamole, 30 g for topping)Lácteos45 g
- salsaDespensa15 ml
- cooking oil sprayDespensa3 ml
saltEspecias1 g
black pepperEspecias1 g- Italian seasoningEspecias2 g
por ración
Nutrición
453kcal
- Carbohidratos
- 38 g
- Proteínas
- 37 g
- Grasas
- 17 g
lo que usará
Utensilios
Bandeja de horno
Sartén
Bol
paso a paso
Preparación
- Paso 1
Bake the capsicums
- Cut the tops off the capsicums and deseed them.
- Line them on a baking tray face down and lightly spray with oil.
- Bake at 180 °C.
- Paso 2
Cook the beef filling
- Cook the beef mince in a pan over medium heat.
- Add the tomato paste and taco seasoning.
- Stir in the black beans and rice, then season with salt, pepper and Italian seasoning.
- Paso 3
Make the guacamole
- Mash the avocado in a bowl.
- Mix in the Greek yogurt and guacamole seasoning.
- Paso 4
Stuff and bake
- Fill the baked capsicums with the mince mixture.
- Top with the shredded cheese and return to the oven at 180 °C.
- Paso 5
Finish and serve
- Top with the salsa, remaining Greek yogurt and guacamole.
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