Cheesy Mexican Bean Stuffed Capsicum
with Leafy Rice & Sour Cream
Come on down to flavour town; tonight, it’s stuffed capsicums on the menu. Loaded with zesty beans, gooey cheese, and paired with vibrant leafy rice, It’s a fiesta on your plate! Top it all off with a cooling dollop of sour cream and dig in.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
3 clove
garlic
1
carrot
1 packet
red kidney beans
1 packet
basmati rice
1 sachet
vegetable stock powder
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
⅓ cup
water (for the sauce)
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways and remove stem and seeds. • Place capsicum on a lined oven tray. Brush capsicum with olive oil and season with salt and pepper. Arrange, cut-side up, and roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Grate carrot. • Drain and rinse red kidney beans.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• When capsicum has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beans and carrot, tossing, until tender, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in water (for the sauce), the brown sugar and butter and simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.
• Remove tray from the oven and spoon filling into capsicum halves. • Sprinkle over shredded Cheddar cheese, then bake until cheese is golden, 5-7 minutes.
• To the rice, add baby leaves and stir until wilted. • Divide leafy rice and cheesy Mexican black stuffed capsicums between bowls. • Top with sour cream to serve. Enjoy!