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!
The quantities provided above are averages only.
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
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(Wheat); )
1 packet
baby leaves
1 packet
chicken breast strips
olive oil
¼ cup
water (for the veggies)
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¾ cup
water (for the couscous)
• 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.
• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate carrot. Drain and rinse chickpeas. Cut chicken breast strips into 2cm chunks. • 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.
• When capsicum has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and carrot until tender, 2-3 minutes. • Add chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Stir in the cooked chicken, water (for the veggies), brown sugar and butter. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove tray from oven, then spoon chickpea and chicken filling into capsicum. • Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.
• 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.
• Divide leafy couscous and cheesy Middle Eastern stuffed capsicums between bowls. • Dollop with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!