Stuffed Pepper with Chili Con Carne

Name: Stuffed Pepper with Chili Con Carne over basmati rice with labneh
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 piece Bell Pepper; 120 g Basmati rice; 1 piece Onion; 1 piece Tomato; ⅔ sachet(s) Mexican-style spices; 1 pack Red kidney beans; 200 g Pork mince; 40 g Labneh; 1 piece Romano pepper; ½ tablespoon [Plant-based] butter; 2 teaspoon Balsamic vinegar; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

over basmati rice with labneh

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Chili con carne, contrary to what you might think, actually originated in Texas! It was popularized in the late 1800s and quickly became a staple of Tex-Mex cuisine. It's even the official state dish of Texas!

Tags:

Calorie Smart

•Extra Veggies

•Family

•High Protein

Allergens:

•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

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.
Weigh the rice and boil it for 10 - 12 minutes, covered.
Drain and season with salt and pepper, then set aside.

Melt a small knob of butter in a wok or deep frying pan.
Fry the onion for 2 minutes over medium-low heat.
Add the Mexican-style spices* and the mince.
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.

Stir in the tomato, Romano pepper, kidney beans and balsamic vinegar. Allow to stew for 6 minutes, covered.
Remove the lid and cook for another 6 minutes. Season to taste with salt and pepper.
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.