Chorizo Paella Stuffed Peppers
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Chorizo Paella Stuffed Peppers

Serves 2 | with Baby Leaf Side Salad, Cheddar and Easy Rice

Tags:
Under 650 calories
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

60 grams

Mature Cheddar Cheese

(Contains Milk)

90 grams

Diced Chorizo

1 sachet(s)

Smoked Paprika

1 unit(s)

Steamed Basmati Rice

10 grams

Chicken Stock Paste

50 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Boiled Water for the Rice

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2563 kJ
Energy (kcal)613 kcal
Fat34.4 g
of which saturates14.1 g
Carbohydrate16.4 g
of which sugars9.3 g
Protein26.3 g
Salt4.36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Garlic Press
Grater
Large Frying Pan
Medium Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Halve the bell peppers lengthways and discard the core and seeds.

c) Lay the pepper halves, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.

d) When the oven is hot, roast on the top shelf until starting to soften, 10-12 mins.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Zest and cut the lemon into wedges.

c) Grate the Cheddar.

d) Heat a large frying pan on medium-high heat (no oil). Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.

3

a) Once browned, add the garlic and smoked paprika to the pan and fry until fragrant, 1 min.

b) Add the steamed rice, chicken stock paste and 100ml of boiled water from the kettle, then fry until the water has been fully absorbed by the rice, 2-3 mins.

c) Remove from the heat, then stir through half the lemon zest and half the Cheddar. Season with pepper.

4

a) Once the peppers are softened, remove them from the oven and turn cut-side up.

b) Divide the rice between your peppers and top with the remaining Cheddar.

c) Return to the oven until the cheese is melted and bubbling, 5-8 mins.

5

a) Meanwhile, in a medium bowl, toss toegther the baby leaf mix and the olive oil for the dressing (see pantry for amount). Season with salt and pepper.

6

a) Divide the dressed salad between 2 serving plates.

b) Carefully place your stuffed pepper into the centre of your salad and sprinkle over the remaining lemon zest.

c) Serving the lemon wedges on the side for squeezing over to finish.

Enjoy!