Chorizo Paella Stuffed Cheesy Peppers
Serves 2 | with a Baby Leaf Side Salad and Quick Rice
Paella is a classic Spanish dish characterised by big flavours brought together in one pan. Made using quick rice, these chorizo paella stuffed cheesy peppers are easy to prep and oh so delicious.
The quantities provided above are averages only.
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
3 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
60 grams
Mature Cheddar Cheese
(Contains Milk)
90 grams
Diced Chorizo
(Contains Milk)
1 sachet(s)
Smoked Paprika
1 pouch(es)
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
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
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 together 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 peppers 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!
