Cheesy Chicken and Chorizo Stuffed Peppers

with Fresh Slaw

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Instructions

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1 Roast peppers

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

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2 Prep filling

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

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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, chipotle powder, smoked paprika and tomato paste and fry for 2 min. Add the measured water and simmer for 5 min. Season with salt and pepper.

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4 Stuff and 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.

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5 Make slaw

Meanwhile, slice or shred the white cabbage as finely as possible. Add the cabbage, olive oil, 1/1.5/2 Tbsp of lemon juice, and a pinch of salt and pepper to a large bowl. Knead the cabbage with clean hands for 1 min. Serve the stuffed peppers with a dollop of sour cream and the slaw to the side.

Tips for fussy eaters

Serve with rice or pasta.

Pro tip

Prep the stuffing in advance!

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.

Cooking Time: 40 min

Cals 633 · Prot 48 · Carbs 34.6 · Fat 36.7

Ingredients

Number of people

Peppers

Red bell pepper 3.00 Pieces
Olive oil 1.00 Tbsp

Stuffing

Chicken mince 400.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Beef Chorizo 40.00 Grams
Olive oil 2.00 Tbsp
Chipotle powder 2.00 Grams
Smoked paprika powder 2.00 Grams
Tomato paste 70.00 Grams
Water 80.00 ML
Salt 0.25 Tsp
Black pepper 0.50 Tsp
Grated cheddar cheese white 40.00 Grams

Salad

White cabbage 300.00 Grams
Olive oil 0.50 Tbsp
Lemon 1.00 Pieces
Salt 0.25 Tsp
Black pepper 0.25 Tsp

To serve

Sour cream 60.00 Grams

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.

Cooking Time: 40 min

Cals 633 · Prot 48 · Carbs 34.6 · Fat 36.7

Instructions

photo

1 Roast peppers

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

photo

2 Prep filling

Meanwhile, peel and chop the brown 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, chipotle powder, smoked paprika and tomato paste and fry for 2 min. Add the measured water and simmer for 5 min. Season with salt and pepper.

photo

4 Stuff and 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. Add the cabbage, olive oil, 1/1.5/2 Tbsp of lemon juice, and a pinch of salt and pepper to a large bowl. Knead the cabbage with clean hands for 1 min. Serve the stuffed peppers with a dollop of sour cream and the slaw to the side.

Tips for fussy eaters

Serve with rice or pasta.

Pro tip

Prep the stuffing in advance!

Ingredients

Number of people

Peppers

Red bell pepper 3.00 Pieces
Olive oil 1.00 Tbsp

Stuffing

Chicken mince 400.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Beef Chorizo 40.00 Grams
Olive oil 2.00 Tbsp
Chipotle powder 2.00 Grams
Smoked paprika powder 2.00 Grams
Tomato paste 70.00 Grams
Water 80.00 ML
Salt 0.25 Tsp
Black pepper 0.50 Tsp
Grated cheddar cheese white 40.00 Grams

Salad

White cabbage 300.00 Grams
Olive oil 0.50 Tbsp
Lemon 1.00 Pieces
Salt 0.25 Tsp
Black pepper 0.25 Tsp

To serve

Sour cream 60.00 Grams
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