Chorizo Paella Stuffed Peppers
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Chorizo Paella Stuffed Peppers

with Baby Leaf Salad


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 Time
Cooking time


serving amount

2 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

1 unit(s)


90 grams

Diced Chorizo

1 unit(s)

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)2186 kJ
Energy (kcal)523 kcal
Fat25.3 g
of which saturates10.6 g
Carbohydrate17 g
of which sugars9.5 g
Protein23.3 g
Salt5.28 g
Always refer to the product label for the most accurate ingredient and allergen information.



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.