Stuffed Pepper with Chili Con Carne
over basmati rice with labneh
Bell peppers are like perfectly-sized cups, delicious on their own and great for filling with grains, veggies, meat, or cheese. A versatile and satisfying dish!
Tags:
Calorie Smart
•Extra Veggies
•Family
•High Protein
Allergens:
Ei
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Bell Pepper
60 g
Basmati rice
½ piece
Onion
½ piece
Tomato
⅓ sachet(s)
Mexican-style spices
½ pack
Red kidney beans
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ piece
Romano pepper
Not included in your delivery
¼ tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2887 kJ
Calories690 kcal
Fat27.3 g
Saturated Fat9.2 g
Carbohydrate72.7 g
Sugar12.7 g
Dietary Fiber16 g
Protein34.5 g
Salt2 g
Trans Fat0.1 g
Potassium177.1 mg
Calcium20.3 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.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
•Wok or sautépan with lid
Cooking Steps
1
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Halve the bell pepper lengthways and remove the seeds, then transfer face-down to a parchment-lined baking sheet. Roast in the oven for 20 - 25 minutes or until lightly browned.
- Meanwhile, chop the onion. Dice the Romano pepper and the tomato.
2
- Weigh the rice and boil it for 10 - 12 minutes, covered. Drain and season with salt and pepper, then set aside.
- Melt the butter in a wok or deep frying pan. Fry the onion for 2 minutes over medium-low heat, then add the mince and the Mexican-style spices.*
- Fry for 1 - 2 minutes over medium-high heat, separating the mince as you do so.
*Take care, this ingredient is spicy! Use as preferred.
3
- Add the tomato, Romano pepper, kidney beans and balsamic vinegar.
- Mix well and cover with the lid, then allow to stew for 6 minutes over medium-high heat.
- Remove the lid and cook for another 6 minutes, stirring regularly. Season to taste with salt and pepper.
4
- Serve the rice on plates and top with the roasted bell pepper.
- Fill the bell pepper with the chili and then garnish with the labneh.
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