Mexican Spiced Stuffed Peppers
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Mexican Spiced Stuffed Peppers

Mexican Spiced Stuffed Peppers

with Guacamole

Mmmmmm! Stuffed peppers are delectable and full of flavour. Filling them with tasty Mexican spiced beef and dolloping with guacamole ensures the ultimate tex- mex inspired stuffed pepper.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

227 g

Ground Beef

320 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 can

Black Beans

6 g

Garlic

¾ cup

Basmati Rice

1 unit

Avocado

1 unit

Lime

1 box

Crushed Tomatoes

7 g

Cilantro

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories1050 kcal
Fat53 g
Saturated Fat16 g
Carbohydrate105 g
Sugar14 g
Dietary Fiber24 g
Protein48 g
Cholesterol95 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Garlic Press
•Measuring Cups
•Baking Sheet
•Measuring Spoons
•Silicone Brush
•Large Non-Stick Pan
•Small Bowl
•Zester

Instructions

PREP & COOK RICE
1

Before starting, preheat your broiler to high and wash and dry all produce. Add 1 1/2 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop cilantro. Rinse and drain beans. Peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

BROIL PEPPERS
2

While rice cooks, cut peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). Arrange peppers cut-side down on a baking sheet. Brush each pepper half with 1/2 tsp oil, then season with salt and pepper. Broil in middle of oven, until slightly tender, 8-10 min.

COOK BEEF
3

While peppers broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and Mexican seasoning. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min.**

ASSEMBLE & BROIL PEPPERS
4

Add the beans, crushed tomatoes and half the garlic into the pan with beef. Stir to combine. Season with salt and pepper. Divide beef mixture between each pepper half, then sprinkle the cheese evenly over top. Return the peppers to the oven and broil until the cheese has melted, 5-6 min.

MAKE GUACAMOLE
5

While peppers broil, zest and juice half the lime. Cut remaining lime into wedges. Peel, pit then cut avocado into 1/2-inch pieces. Add avocado, lime juice and remaining garlic in a small bowl. Using a fork, mash together until creamy. Season with salt and pepper.

FINISH AND SERVE
6

Fluff the rice with a fork, then stir in lime zest and half the cilantro. Season with salt. Divide the rice between plates. Top with stuffed peppers and guacamole. Sprinkle over the remaining cilantro and squeeze over a lime wedge, if desired.