Stuffed Peppers with Guacamole & Feta
with beef, red cabbage slaw & pumpkin seedsCalories
:
794 kcalProtein
:
38.5g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Fibermaxxing
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Gluten
- Tarwe
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
20 g
Quick-cook brown rice
1 piece
Romano pepper
1 piece
Red onion
5 g
Pumpkin seeds
100 g
Shredded red cabbage
5 g
Fresh flat leaf parsley
(May be present: Selderij)
¼ pack
Black beans
½ sachet(s)
BBQ spice rub
½ sachet(s)
Mexican-style spices
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
25 g
Feta
(Contains: Melk (inclusief lactose))
40 g
Guacamole
Not included in your delivery
0.13 piece
Low sodium beef stock cube
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3321 kJ
Calories794 kcal
Fat48.7 g
Saturated Fat16.5 g
Carbohydrate43.1 g
Sugar17.2 g
Dietary Fiber16.7 g
Protein38.5 g
Salt3.5 g
Trans Fat0.6 g
Potassium527.5 mg
Calcium43.1 mg
Iron1.4 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
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 10 minutes, then drain and set aside.
- Halve the Romano pepper lengthways.
- Slice the onion into half-rings.
2
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the Romano pepper and the onion for 4 minutes per side, covered.
- Remove the Romano pepper from the pan and set aside until serving.
3
- Add the mince, the BBQ rub* and the Mexican-style spices* to the onion. Fry for 3 minutes over medium-high heat, separating the mince as you do so.
- Finely chop the parsley.
- In a salad bowl, combine the red cabbage with the mayonnaise and the parsley.
- Season to taste with salt and pepper.
*Take care, these ingredients are spicy! Use as preferred.
4
- Drain the beans and transfer to the frying pan, along with the rice. Mix well to combine with the mince.
- Serve the Romano peppers on plates and fill with the rice mixture.
- Crumble over the cheese and top with the guacamole.
- Serve the slaw alongside and garnish with the pumpkin seeds.
