Chorizo and Black Bean
Stuffed Zucchinis
A colourful but totally satisfying meal!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
35 min
A colourful but totally satisfying meal!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Filling
Black beans
0 Grams
Allergens
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) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*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 Prep zucchinis
Preheat the oven to 200°C. Wash and dry zucchinis. Cut in half lengthwise. Spoon out the watery seed part to make space for filling. Arrange the halves to a lined oven tray.
2 Slice and dice
Pour black beans to a colander. Rinse and drain. Cut sausage to coins. Peel and mince onion and garlic. Dice bell peppers.
3 Sauté
Heat oil in a large pan. Fry onion, garlic and bell pepper for 5 minutes.
4 Add and cook
Add chorizo, beans, and all the dry spices, including salt and pepper. Cook for 5 more minutes, stirring.
5 Bake and serve
Divide the mixture on the zucchini halves. Top with grated vegan cheese. Bake in the oven for about 20 minutes until nicely browned on top. Serve hot.
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