CS: 20 min - beef - kruidenkaasblokjes
with pearl couscous and cheese0.0(0)
Calories
:Â
690 kcalProtein
:Â
36.4g proteinTotal
:Â
25 minutesDifficulty
:Â
EasyCalorie Smart
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- 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
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
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
to taste
Salt and pepper
½ tablespoon
Red wine vinegar
Nutrition Values
Energy (kJ)2885 kJ
Calories690 kcal
Fat31.6 g
Saturated Fat13.5 g
Carbohydrate61.6 g
Sugar14.9 g
Dietary Fiber8.7 g
Protein36.4 g
Salt2 g
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
•Saucepan
•Oven Dish
•Aluminum Foil
•Large Frying Pan
Cooking Steps
1
- Preheat the oven to 220 degrees.
- Boil plenty of water in a pot or saucepan and cook the giant couscous for 5 - 6 minutes, it will be cooked further in the sauce.
2
- Half the pointed bell pepper lengthwise and remove the seeds while keeping the bell pepper intact.
- Place the bell pepper onto an oven tray. Bake the bell pepper for 10-12 minutes, covered in aluminium foil. Already put the bell pepper in the oven while it's preheating.
- Crush or mince the garlic.
3
- Heat a drizzle of olive oil in a deep frying pan on medium heat. Bake the garlic and Italian vegetable mix for 2-3 minutes.
- Make the stock. Chop the fresh rosemary.
- Add the minced beef to the vegetables and fry for 3 minutes, separating it as you do so.
- Add the paprika powder, red wine vinegar, fresh rosemary, tomato puree, stock, and giant couscous. Mix everything, season with salt and pepeper and let simmer for 4-5 minutes or until the giant couscous is cooked.
4
- Take the pointed bell peppers out of the oven and fill them with the giant couscous mixture. (Any left overs can be served on the side)
- Top with the cheese cubes and put the bell peppers back into the oven for 2 minutes or until the cheese has melted.
- Serve the stuffed bell peppers on any of the remaining giant couscous.
