Mexican couscous stuffed capsicums
- Total Time
WW Mexican Couscous Cup3 individual, (3x39g)
olive oil1 tsp
brown onion1 medium, finely chopped
garlic2 clove(s), finely chopped
Beef, mince, extra lean, raw250 g
red capsicum4 medium
- Preheat oven to 200°C. Line a baking tray with baking paper.
- 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.
- 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.
- 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.