Stuffed Tex Mex Bell Peppers

This is yesterday's meal, just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. In true Tex Mex style, I prepare this dish by first making a spicy minced beef mixture (Beter Leven 2 stars), also known as Sloppy Joe. I fill the roasted peppers with this and at home, you can gratin them with the good quality cheddar on top. Served with classic rice & beans: a mix of different types of rice, beans, sweetcorn, and spring onion, dressed with a mildly spicy tamarind and turmeric dressing. Enjoy your meal!

Minced beef (Beter Leven 2 stars), tomato, red bell pepper, sweet potato, spinach, yellow beetroot, white onion, garlic, lemon juice, kidney beans, sweetcorn, black beans, spring onion, tomato purée, brown rice, basmati rice, Camargue rice, cheddar cheese, honey, chipotle peppers in adobo sauce (contains soybean oil), harissa, rosemary, turmeric, allspice, Tabasco, paprika powder, cumin, bay leaf, tomato ketchup, gluten-free soy sauce, tamarind, sunflower oil, extra virgin olive oil, pepper and salt.

Allergens: koemelk, lactose, soja, sulfiet.

Microwave

Heat the stuffed pepper and the rice with beans covered with plastic wrap for 3-4 minutes (1 person).

Oven — 200°C, 15-30 minMarleen's choice

Heat the stuffed pepper and the rice with beans covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person).

Energy132,28 kcal

Protein6,9 g

Fat6,33 g

of which saturated2,03 g

Carbohydrates11,71 g

Dietary fibre1,81 g

Salt0,53 g