Stuffed Romano Peppers with Beef Mince
with herbed cheese cubes & giant couscousCalories
:
690 kcalProtein
:
36.5g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
High Protein
One-Pot Dish
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Mosterd
- Soja
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Beef mince with Italian seasoning
25 g
Herbed cheese cubes
(Contains: Melk (inclusief lactose))
65 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½
Tomato paste
1 piece
Romano pepper
½ sprig
Fresh rosemary
½ piece
Garlic
1.5 teaspoon
Ground paprika
100 g
Vegetable mix with mushrooms
Not included in your delivery
½ tablespoon
Olive oil
100 milliliters
Low sodium beef stock
½ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2885 kJ
Calories690 kcal
Fat31.5 g
Saturated Fat13.5 g
Carbohydrate61.7 g
Sugar15 g
Dietary Fiber8.8 g
Protein36.5 g
Salt2 g
Trans Fat0.5 g
Potassium309 mg
Calcium8.3 mg
Iron0.4 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.
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Boil plenty of water in a pot or saucepan and parboil the giant couscous for 5 - 6 minutes, then drain and set aside.
- Halve the Romano pepper lengthways and remove the seeds.
- Transfer to an oven dish and cover with aluminum foil, then roast for 10 - 12 minutes.
2
- Meanwhile, crush or mince the garlic.
- Discard the rosemary sprig and finely chop the leaves.
- Heat a drizzle of olive oil in a deep frying pan over medium heat and fry the garlic with the vegetable mix for 2 - 3 minutes.
- Add the mince and fry for 3 more minutes, separating it as you do so.
Did you know... the Romano pepper in this recipe contains vitamin B6, a nutrient that that supports normal energy levels in the body.
3
- Deglaze with the red wine vinegar, then add the paprika, the rosemary, the tomato paste, the stock and the giant couscous.
- Season with salt and pepper, then mix well to combine.
- Allow to simmer for 4 - 5 minutes, or until the giant couscous is done.
- Stuff the Romano peppers with as much of the giant couscous filling as will fit.
4
- Top the Romano peppers with the cheese, then return to the oven.
- Heat for 2 minutes, uncovered, or until the cheese has melted.
- Serve any remaining giant couscous on deep plates and top with the stuffed Romano peppers.
