Pork and Sweetcorn Stuffed Bell Pepper
with roasted potatoes4.0(2)
Calories
:
672 kcalProtein
:
39.8g proteinDifficulty
:
EasyProtein Rich
Allergens:
- Milk
A tender bell pepper is filled with beef mince and juicy sweetcorn and topped with melted cheese in this meal inspired by both Central European and Central American cuisines.
Ingredients
Serving amount
2 unit(s)
Bell Pepper
2 unit(s)
Garlic
2 sachet(s)
Central American Style Spice Mix
50 grams
Grated Cheese
(Contains: Milk)
500 grams
Baby Potatoes
1 tin(s)
Tomato Paste
1 pack(s)
Sweetcorn
5 grams
Coriander
240 grams
Irish Pork Mince
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2810 kJ
Energy (kcal)672 kcal
Fat25 g
of which saturates11.2 g
Carbohydrate76.6 g
of which sugars22.5 g
Dietary Fiber7.5 g
Protein39.8 g
Salt3.7 g
Potassium388.8 mg
Calcium14.4 mg
Iron0.7 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
- Spread out on one-half of the baking tray (leaving room for the peppers).
- Roast on the top shelf of the oven until golden, 25-35 mins.
2
- Cut the caps off the peppers and remove the core and seeds (reserve the caps for serving).
- When the potatoes have been cooking for 15 mins, place the peppers—open-side up with the caps next to them—on the tray alongside (use two baking trays if necessary).
- Return to the oven for remaining time, 15-20 mins.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Roughly chop the coriander (stalks and all).
4
- Place a pan over medium-high heat (without oil).
- Fry the beef until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when no longer pink in the middle.
- Add Central American spice and garlic. Fry for 30 secs.
- Add tomato paste, sweetcorn, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cook for 2-3 mins. Season to taste with salt and pepper. Add a splash of water if you feel the mince is too dry.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
5
- Remove the peppers and the caps from the oven.
- Stuff the peppers with the spiced mince.
- Sprinkle the cheese on top.
- Return to the oven (with caps on the side) until the cheese has melted, another 5 mins.
Little Chef's TIP: Have the kids help stuff the pepper.
6
- Divide the stuffed bell pepper between plates.
- Sprinkle with coriander. Place the caps back on top.
- Add the roasted potatoes alongside.
