Stuffed bell peppers with minced meat
with pearl couscous and cheese
Labels:
Caloriebewust
Allergenen :
Melk (inclusief lactose)
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
100 gram
Rundergehakt met Italiaanse kruiden
(Kan bevatten Selderij, Soja, Gluten, Eieren, Mosterd)
25 gram
Kruidenkaasblokjes
(Bevat Melk (inclusief lactose))
65 gram
Parelcouscous
(Bevat Tarwe Kan bevatten Eieren, Mosterd, Soja, Lupine)
100 gram
Italiaanse groentemix
½
Tomatenpuree
1 stuk(s)
Rode puntpaprika
½ takje(s)
Verse rozemarijn
½ stuk(s)
Knoflookteen
1.5 tl
Paprikapoeder
Zelf toevoegen
½ el
Olijfolie
100 ml
Zoutarme runderbouillon
naar smaak
Peper en zout
½ el
Rodewijnazijn
Voedingswaarden
Energie (kJ)2888 kJ
Energie (kcal)690 kcal
Vetten31.1 g
waarvan verzadigd13.3 g
Koolhydraten63.1 g
waarvan suikers15.8 g
Vezels10.5 g
Eiwitten35.6 g
Zout2 g
Benodigdheden
•Steelpan
•Ovenschaal
•Aluminiumfolie
•Large Frying Pan
Instructies
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.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E, which protects our cells and organs. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
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 bake for another minute.
- 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.
