200°C · 15-20 minAllergens
Lactose
Sulfiet
SojaStuffed Tex Mex Peppers
This is yesterday's meal, just as delicious today and 1 euro cheaper! Individually packed in sustainable disposable packaging. In true Tex Mex style, I prepare this dish by first making a spicy minced beef mixture (better life 2 stars), also known as Sloppy Joe. I fill the roasted peppers with this mixture 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 lightly spicy tamarind and turmeric dressing. Enjoy your meal!
Stuffed Tex Mex Peppers
Minced beef (better life 2 stars), tomato, red 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 peppers and the rice with beans covered with plastic wrap for 3-4 minutes.
Oven — 200°C, 15-20 minMarleen's choice
Preheat the stuffed peppers and the rice with beans covered with aluminium foil or an ovenproof dish for 15-20 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.