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 1000 · Prot 75 · Carbs 55 · Fat 59
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 1000 · Prot 75 · Carbs 55 · Fat 59
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) 4173 / 1000
Fats (g) 58.7
of which saturated (g) 24.2
Carbohydrates (g) 55
of which sugars (g) 28.6
Fibers (g) 17.1
Proteins (g) 74.7
Salt (g) 4.1
*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

Roast peppers

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.
Prep filling

2 Prep filling

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

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.
Bake

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.
Make slaw

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.
Serve

6 Serve

Serve the stuffed peppers with the slaw to the side.
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