Cheesy Middle Eastern Stuffed Capsicum
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Cheesy Middle Eastern Stuffed Capsicum

Cheesy Middle Eastern Stuffed Capsicum

with Chickpeas, Leafy Couscous & Garlic Yoghurt

If you’re as crazy about capsicums as we are then gather around and try out the latest capsicum creation - they’re stuffed full of saucy cannellini beans and sprinkled in Cheddar cheese to add a melted gooey layer on top. We’re these stuffed capsicum’s number one fans!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Veggie
Allergens:
Milk
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

capsicum

3 clove

garlic

½

lemon

1

carrot

1 tin

chickpeas

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 sachet

chermoula spice blend

1 packet

tomato paste

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten; )

1 packet

baby leaves

Not included in your delivery

olive oil

¼ cup

water (for the veggies)

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

¾ cup

water (for the couscous)

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Nutrition Values

Energy (kJ)2671 kJ
Fat26.9 g
of which saturates12.9 g
Carbohydrate71.5 g
of which sugars12.4 g
Dietary Fibre16.8 g
Protein24.2 g
Sodium1409 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 Paper
Baking Tray
Large Frying Pan
Medium Saucepan
Lid

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways, then remove stem and seeds. • Place capsicum on a lined oven tray. Brush capsicum with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.

2
2

• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate carrot. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and lemon zest. Season to taste.

3
3

• When capsicum has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and carrot until tender, 2-3 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar and butter. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.

4
4

• Remove tray from oven, then spoon chickpea filling into capsicum. • Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.

5
5

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil and the remaining garlic. Cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with fork. • Stir through baby leaves until wilted. Add a squeeze of lemon juice and season to taste.

6
6

• Divide leafy couscous and cheesy Middle Eastern stuffed capsicums between bowls. • Dollop with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!