Cheesy Chicken and Chorizo Stuffed Peppers

with Fresh Slaw
In this recipe you'll stuff red peppers with spicy chorizo and chicken before topping them with cheddar cheese and roasting them in the oven.
Cals 840 · Prot 56 · Carbs 46 · Fat 49
Low-Carb
Try Hello Chef Now
40 min
photo
In this recipe you'll stuff red peppers with spicy chorizo and chicken before topping them with cheddar cheese and roasting them in the oven.
Cals 840 · Prot 56 · Carbs 46 · Fat 49
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Peppers
Red pepper
3 Piece
Salt
0.5 Tsp
Olive oil
1 Tbsp
Stuffing
Chicken mince
400 Grams
Brown onion
1 Piece
Garlic cloves
3 Piece
Beef chorizo
40 Grams
Olive oil
2 Tbsp
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Tomato paste
70 Grams
Water
80 ML
Black pepper
0.5 Tsp
Chicken stock cube
0.5 Piece
Grated cheddar
60 Grams
Salad
White cabbage
300 Grams
Olive oil
0.5 Tbsp
Carrot
1 Piece
Sour cream
60 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Mayonnaise
33 Grams

Tips for fussy eaters

Serve the mayo and sour cream to the side.

Pro tip

Have any leftover stuffing for lunch tomorrow!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Roast peppers

Preheat the oven to 200°C/180°C fan. Slice the peppers in half lengthwise, leaving their stems in place. De-seed them. Transfer them to an ovenproof dish, drizzle with olive oil and a pinch of salt. Bake for 15-20 min.
photo

2 Prep filling

Meanwhile, peel and chop the onion and garlic. Roughly chop the chorizo.
photo

3 Cook filling

Heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken mince and onion and fry for 4-5 min. Add the chorizo, garlic, 0.5/0.5/1 stock cube, a pinch of chipotle powder (spicy!), smoked paprika and tomato paste and cook for 2 min. Add the measured water and simmer for 5 min. Season with salt and pepper.
photo

4 Bake

Spoon the stuffing into the pre-baked pepper halves. Press the stuffing down firmly to make extra room. Sprinkle with the grated cheddar. Return the dish to the oven and roast for 10-15 min further or until the cheese has turned golden.
photo

5 Make slaw

Meanwhile, slice or shred the white cabbage as finely as possible. Knead the cabbage with clean hands for 1 min until softened. Grate the carrots. Add the cabbage, carrotsmayonnaise, sour cream 1/1.5/2 tbsp of lemon juice and a pinch of salt and pepper to a large bowl. 
photo

6 Serve

Serve the stuffed peppers with the slaw to the side.

Tips for fussy eaters

Serve the mayo and sour cream to the side.

Pro tip

Have any leftover stuffing for lunch tomorrow!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Smoky Jumbo Prawns with Fiery Roasted Tomato Salsa
Quinoa, Avocado and Corn
Goan Fish Curry
with Basmati Rice and Tenderstem Broccoli
Fillet Steak in Blue Cheese Sauce
with Garlic Mushrooms
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy