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Mexican Stuffed Capsicum
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Mexican Stuffed Capsicum

40 minServes 1Nutri-Score B€€
from @caityviant3 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • capsicum (tops cut off, deseeded)Produce2 pieces
  • lean beef minceMeat125 g
  • jasmine rice (cooked)Grains65 g
  • black beans (drained and rinsed)Pantry50 g
  • tomato pastePantry15 ml
  • taco seasoningSpices5 g
  • guacamole seasoningSpices3 g
  • shredded cheeseDairy25 g
  • avocado (mashed)Produce0.3 pieces
  • Greek yogurt (1 tbsp for the guacamole, 30 g for topping)Dairy45 g
  • salsaPantry15 ml
  • cooking oil sprayPantry3 ml
  • saltSpices1 g
  • black pepperSpices1 g
  • Italian seasoningSpices2 g

per serving

Nutrition

453kcal

Carbs
38 g
Proteins
37 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Make the guacamole

    • Mash the avocado in a bowl.
    • Mix in the Greek yogurt and guacamole seasoning.
    Step 3

  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.
    Step 4

  5. Finish and serve

    • Top with the salsa, remaining Greek yogurt and guacamole.
    Step 5
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