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Chorizo Paella Stuffed Peppers

with Baby Leaf Salad

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

496 kcal

Protein

:

23.4g protein

Difficulty

:

Easy

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

2 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

90 grams

Diced Chorizo

1 pouch(es)

Steamed Basmati Rice

1 sachet(s)

Smoked Paprika

20 grams

Chicken Stock Paste

50 grams

Greek Style Salad Cheese

(Contains: Milk)

50 grams

Baby Leaf Mix

Nutritional information

Energy (kJ)2076 kJ

Energy (kcal)496 kcal

Fat23.1 g

of which saturates9.5 g

Carbohydrate48.9 g

of which sugars10.7 g

Dietary Fibre7 g

Protein23.4 g

Salt4.7 g

Potassium463.5 mg

Calcium12.4 mg

Iron0.6 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve the bell pepper lengthways and discard the core and seeds.

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

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

2

3

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