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Feta & Chorizo Stuffed Peppers

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

607 kcal

Protein

:

24.5g protein

Difficulty

:

Easy

Allergens:

Cereals containing gluten
Wheat
Milk
Soya
May contain traces of allergens

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

Ingredients

serving amount

1 unit(s)

Bell Pepper

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

60 grams

Diced Chorizo

100 grams

Feta Cheese

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

1 unit(s)

Lemon

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil

240 milliliter(s)

Water for the Couscous

Nutritional information

Energy (kJ)2541 kJ

Energy (kcal)607 kcal

Fat28.3 g

of which saturates13.3 g

Carbohydrate56.2 g

of which sugars14.7 g

Dietary Fibre5.9 g

Protein24.5 g

Salt3.2 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

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

Instructions

1

a) Boil a full kettle.

b) Put the couscous in a large bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in the sundried tomato paste, then cover tightly with cling film. Leave to the side for 10 mins.

c) Meanwhile, crumble the feta and zest and cut the lemon into wedges.

2

a) Once the couscous is cooked, mix through the lemon zest, half the crumbled feta, chorizo and the olive oil (see pantry for amount).

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

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

3

a) Divide the coucous mixture into the bell pepper halves and drizzle with honey (see pantry for amount). Bake in the oven, 15-20 mins.

b) Once baked, serve and sprinkle over the remaing crumbled feta.

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