Chorizo Paella Stuffed Cheesy Peppers
Serves 2 | with a Baby Leaf Side Salad and Easy Rice
- Milk
- May contain traces of allergens
- Celery
Bring home a little taste of Spain with this dish inspired by Spanish flavours. With quick rice, these chorizo paella stuffed cheesy peppers are as easy to prep as they are delicious to eat.
Ingredients
2 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
60 grams
Mature Cheddar Cheese
(Contains: Milk)
90 grams
Diced Chorizo
1 sachet(s)
Smoked Paprika
1 unit(s)
Steamed Basmati Rice
10 grams
Chicken Stock Paste
50 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Boiled Water
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the bell peppers lengthways and discard the core and seeds.
c) Lay the pepper halves, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.
d) When the oven is hot, roast on the top shelf until starting to soften, 10-12 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Zest and cut the lemon into wedges.
c) Grate the Cheddar.
d) Heat a large frying pan on medium-high heat (no oil). Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.
a) Once browned, add the garlic and smoked paprika to the pan and fry until fragrant, 1 min.
b) Add the steamed rice, chicken stock paste and 100ml of boiled water from the kettle, then fry until the water has been fully absorbed by the rice, 2-3 mins.
c) Remove from the heat, then stir through half the lemon zest and half the Cheddar. Season with pepper.
a) Once the peppers are softened, remove them from the oven and turn cut-side up.
b) Divide the rice between your peppers and top with the remaining Cheddar.
c) Return to the oven until the cheese is melted and bubbling, 5-8 mins.
a) Meanwhile, in a medium bowl, toss toegther the baby leaf mix and the olive oil for the dressing (see pantry for amount). Season with salt and pepper.
a) Divide the dressed salad between 2 serving plates.
b) Carefully place your stuffed pepper into the centre of your salad and sprinkle over the remaining lemon zest.
c) Serving the lemon wedges on the side for squeezing over to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the smoky chorizo and sweet pepper combination, with lemon adding a zesty finish.
- Ease of prep: Quick and simple to prepare, though some found multiple steps involved.
- Suggestions: Consider adding diced onion, sweetcorn, or fresh chilli to enhance flavour; try air frying for 20 minutes.
- Portions: Some found two pepper halves filling; others suggested using three peppers to use all the rice mixture.
