Cheesy Middle Eastern Stuffed Capsicum
with Cannellini Beans, Couscous & Garlic Yoghurt
If you’re as crazy about capsicums as we are then gather around and try out the latest capsicum creation - they’re stuffed full of saucy cannellini beans and sprinkled in Cheddar cheese to add a melted gooey layer on top. We’re these stuffed capsicum’s number one fans!
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
2
capsicum
3 clove
garlic
½
lemon
1
carrot
1 tin
cannellini beans
(Contains Soy; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
chermoula spice blend
1 packet
tinned cherry tomatoes
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
salad leaves
Not included in your delivery
olive oil
¼ cup
water (for the veggies)
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¾ cup
water (for the couscous)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways, then 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. Zest lemon to get a pinch and slice into wedges. Grate the carrot. Drain and rinse cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and lemon zest. Season to taste.
• When capsicum has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook cannellini beans and carrot until tender, 2-3 minutes. • Add chermoula spice blend and tinned tomatoes, and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar and butter. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.
• Remove tray from oven, then spoon bean filling into capsicum. Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil and the remaining garlic. Cook until fragrant, 1 minute. • Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through salad leaves, until wilted. Add a squeeze of lemon juice and season to taste.
• Divide couscous and cheesy Middle Eastern stuffed capsicums between bowls. • Top with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!