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 a pinch of salt. Bake 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, 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.

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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.

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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. 

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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!

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 840 · Prot 56 · Carbs 46 · Fat 49

Gluten-Free

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

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 840 · Prot 56 · Carbs 46 · Fat 49

Gluten-Free

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 a pinch of salt. Bake 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, 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!

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
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