Feta & Chorizo Stuffed Peppers
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
120 grams
Couscous
(Contains Cereals containing gluten May contain 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
Instructions
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.
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.
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.
