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Mexican 'Un-Stuffed' Pepper Bowls
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Mexican 'Un-Stuffed' Pepper Bowls

Mexican 'Un-Stuffed' Pepper Bowls

with Black Beans

A veggie-full twist on mom's stuffed peppers, bursting with Mexican-inspired flavours! Green onion-spiked basmati and saucy black beans round out these bowls for a satisfying dinner.

Tags:
Veggie

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Black Beans

200 g

Green Bell Pepper

160 g

Sweet Bell Pepper

2 unit

Green Onion

½ can

Canned Corn

2 tbsp

Mexican Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

56 g

Baby Spinach

113 g

Yellow Onion

1 unit

Vegetable Broth Concentrate

¾ cup

Basmati Rice

Not included in your delivery

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate131 g
Sugar27 g
Dietary Fiber18 g
Protein20 g
Cholesterol0 mg
Sodium1810 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

Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring occasionally, until tender, 2-3 min. Add rice and half the Mexican Seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and broth concentrate (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

While rice cooks, core, then cut peppers into 1/2-inch pieces. Thinly slice green onions. Using a strainer, drain and rinse beans. Drain, then rinse corn.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. (NOTE: For 4 ppl, use a large pot.) When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, remaining onions and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.

Cook beans
4

Add remaining Mexican Seasoning to the pan with veggies. Cook, stirring often, until spices are fragrant and veggies are coated. Add crushed tomatoes, beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Add spinach. Stir until wilted, 1-2 min. Remove the pan from heat, then season with salt and pepper, to taste.

Finish and serve
5

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with bean and veggie mixture. Sprinkle remaining green onions over top.