Mexican couscous stuffed capsicums

Total Time
0:50
Prep
0:15
Cook
0:35
Serves
4
Difficulty
Easy
Ingredients
  • WW Mexican Couscous Cup
    3 individual, (3x39g)
  • olive oil
    1 tsp
  • brown onion
    1 medium, finely chopped
  • garlic
    2 clove(s), finely chopped
  • Beef, mince, extra lean, raw
    250 g
  • red capsicum
    4 medium
Instructions
  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Place couscous in a medium heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 6-7 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or lightly browned. Add garlic and cook, stirring, for 10 seconds or until fragrant. Add mince and cook, breaking up lumps, for 3-5 minutes or until browned. Add couscous and stir until combined.
  4. Cut tops off capsicums, leaving stems intact. Set tops aside. Remove and discard seeds and membranes from capsicum bottoms. Fill capsicum shells with couscous mixture. Place on prepared tray and replace tops. Bake for 25 minutes or until capsicums are tender. Serve.
Notes
SERVING SUGGESTION: Steamed green vegetables. TIP: You can also use yellow or green capsicums. Store leftovers in an airtight container in the fridge for up to 2 days. ADD IT: ⅓ cup (40g) grated mozzarella cheese at end of Step 3. SWAP IT: Beef mince for chicken or turkey breast mince.

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