Plat
Mexican Stuffed Capsicum
40 minPour 1Nutri-Score B€€
B
40 min
40 minMexican Stuffed Capsicum
ce qu’il vous faut
Ingrédients
capsicum (tops cut off, deseeded)Fruits et légumes2 morceaux
lean beef minceViandes125 g
jasmine rice (cooked)Céréales65 g
black beans (drained and rinsed)Épicerie50 g
tomato pasteÉpicerie15 ml
taco seasoningÉpices5 g- guacamole seasoningÉpices3 g
shredded cheeseProduits laitiers25 g
avocado (mashed)Fruits et légumes0,3 morceaux- Greek yogurt (1 tbsp for the guacamole, 30 g for topping)Produits laitiers45 g
- salsaÉpicerie15 ml
- cooking oil sprayÉpicerie3 ml
saltÉpices1 g
black pepperÉpices1 g- Italian seasoningÉpices2 g
par portion
Nutrition
453kcal
- Glucides
- 38 g
- Protéines
- 37 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Make the guacamole
- Mash the avocado in a bowl.
- Mix in the Greek yogurt and guacamole seasoning.
- Étape 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.
- Étape 5
Finish and serve
- Top with the salsa, remaining Greek yogurt and guacamole.
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