Mexican Spiced Stuffed Peppers
with Guacamole
Mmmmmm! Stuffed peppers are delectable and full of flavour. Filling them with tasty Mexican spiced beef and dolloping with guacamole ensures the ultimate tex- mex inspired stuffed pepper.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Ground Beef
320 g
Sweet Bell Pepper
1 tbsp
Mexican Seasoning
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 can
Black Beans
6 g
Garlic
¾ cup
Basmati Rice
1 unit
Avocado
1 unit
Lime
1 box
Crushed Tomatoes
7 g
Cilantro
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high and wash and dry all produce. Add 1 1/2 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop cilantro. Rinse and drain beans. Peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, cut peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). Arrange peppers cut-side down on a baking sheet. Brush each pepper half with 1/2 tsp oil, then season with salt and pepper. Broil in middle of oven, until slightly tender, 8-10 min.
While peppers broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and Mexican seasoning. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min.**
Add the beans, crushed tomatoes and half the garlic into the pan with beef. Stir to combine. Season with salt and pepper. Divide beef mixture between each pepper half, then sprinkle the cheese evenly over top. Return the peppers to the oven and broil until the cheese has melted, 5-6 min.
While peppers broil, zest and juice half the lime. Cut remaining lime into wedges. Peel, pit then cut avocado into 1/2-inch pieces. Add avocado, lime juice and remaining garlic in a small bowl. Using a fork, mash together until creamy. Season with salt and pepper.
Fluff the rice with a fork, then stir in lime zest and half the cilantro. Season with salt. Divide the rice between plates. Top with stuffed peppers and guacamole. Sprinkle over the remaining cilantro and squeeze over a lime wedge, if desired.
