MEXICAN STUFFED PEPPERS

Name: MEXICAN STUFFED PEPPERS
Cuisine: Latin American, American, Mexican
Ingredients: 1 yellow pepper, halved lengthways and deseeded; Handful of tinned red kidney beans; 1 tsp ground cumin; Pinch of dried chilli flakes; 1 spring onion, roughly chopped; 2 eggcups of couscous; 2 eggcups of water; Olive oil; Salt and pepper

3 steps

The sweetness of oven-roasted yellow pepper is perfect for this spicy Mexican-style couscous filling.

Updated at: Thu, 17 Aug 2023 03:51:40 GMT

Nutrition balance score

Great

Nutrition per serving

Calories285.9 kcal (14%)

Total Fat16 g (23%)

Carbs29.4 g (11%)

Sugars4 g (4%)

Protein9.4 g (19%)

Sodium1005.1 mg (50%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1yellow pepper

halved lengthways and deseeded

red kidney beans

tinned

1 tspground cumin

dried chilli flakes

1spring onion

roughly chopped

2 eggcupscouscous

2 eggcupswater

olive oil

salt

pepper

Instructions

Step 1

Preheat your oven to 190°C/gas mark 5.

Step 2

Put the pepper halves cut-side up in a roasting tray. Drizzle them with olive oil and season with a pinch of salt, then roast in the oven for about 15 minutes until softened.

Step 3

Meanwhile, pan-fry the kidney beans in a splash of olive oil over a medium heat, with the cumin and a pinch each of salt and pepper, for a few minutes until they start to pop. Add the chilli flakes and spring onion and cook for a couple more minutes, then remove from the heat and add the couscous, stirring to coat it in the cumin-infused oil. Add the water, mix together and leave for a few minutes for the couscous to plump up. Taste and season again, if required, then stuff the roasted pepper halves with the filling and serve.

Notes

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