Cheesy Chicken and Chorizo Stuffed Peppers

Name: Cheesy Chicken and Chorizo Stuffed Peppers with Fresh Slaw
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 3 Piece of Red pepper; 1 Tsp of Salt; 1 Tbsp of Olive oil; 400 Grams of Chicken mince; 1 Piece of Brown onion; 3 Piece of Garlic cloves; 40 Grams of Beef chorizo; 2 Tbsp of Olive oil; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 70 Grams of Tomato paste; 80 ML of Water; 1 Tsp of Black pepper; 1 Piece of Chicken stock cube; 60 Grams of Grated cheddar; 300 Grams of White cabbage; 1 Tbsp of Olive oil; 1 Piece of Carrot; 60 Grams of Sour cream; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper; 32 Grams of Mayonnaise

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 875 · Prot 67 · Carbs 55 · Fat 48

Low Carb

40 min

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 875 · Prot 67 · Carbs 55 · Fat 48

Low Carb

Ingredients

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 4*

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 4*5*9*15*

0.5 Piece

Grated cheddar 4*

60 Grams

Salad

White cabbage

300 Grams

Olive oil

0.5 Tbsp

Carrot

1 Piece

Sour cream 4*

60 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Mayonnaise 5*9*13*

32 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3651 / 875
Fats (g)	48.2
of which saturated (g)	14.6
Carbohydrates (g)	55
of which sugars (g)	28.6
Fibers (g)	17.1
Proteins (g)	67.1
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Prep filling

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

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 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.

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.

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, carrots, mayonnaise, sour cream 1 tbsp of lemon juice and a pinch of salt and pepper to a large bowl.