Chorizo, Spiced Chickpea, Cheese and Onion Stuffed Peppers
with Chunky Wedges, Flaked Almonds and Balsamic Dressed Salad
- Milk
- Almonds
- Nuts
- Sulphites
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Try these Spiced Chickpea, Cheese and Onion Stuffed Peppers for a hearty vegetarian dinner. After roasting, the peppers are filled with a chickpea filling that's spiced with peri peri. Smoky and spicy with a slightly sweet kick, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.
Ingredients
2 unit(s)
Bell Pepper
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
30 grams
Tomato Puree
50 grams
Greek Style Salad Cheese
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 soft and slightly charred, 18-20 mins.
Meanwhile, chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the diced chorizo and onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.
Add the garlic, peri peri seasoning, tomato puree and sugar (see pantry for amount) to the onion and cook 1-2 mins more.
Stir in the chickpeas and water (see pantry for amount) and simmer, 2-3 mins.
If you'd like, stir in a knob of butter until melted and season with salt and pepper.
Once the peppers have roasted, spoon the chickpea mixture into the pepper halves until filled.
Crumble over the Greek style salad cheese, then return to the top shelf of the oven and bake until the cheese starts to turn golden, 6-7 mins.
Once everything's ready, share the stuffed peppers between your serving plates.
Drizzle over the yoghurt and scatter over the flaked almonds.
Serve the wedges and baby leaves alongside. Drizzle the balsamic glaze over the baby leaves to finish.
