Stuffed Peppers: Food Fest 3

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Reduced-fat cheese cuts calories, while colby jack is often less expensive.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative, while rice is a budget-friendly staple.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more economical option.

Get two pans cooking at once.

In one pan, add chorizo without oil, allowing it to release its own oil.

In the second pan, add a little olive oil and sauté onions, garlic, and thyme until softened.

Turn off the heat on the chorizo pan and set it aside, keeping the oil.

Prepare couscous by adding 200 g to 250 g of boiling water, seasoned with rock salt and pepper, and let it sit.

Chop spring onion and add it to the mixture with chorizo and its oil.

Chop a big handful of coriander and add it to the mixture.

Grate some lemon zest and add it to the mixture.

Juice a lemon, avoiding the seeds, and mix the juice into the filling.

Prepare long sweet peppers by cutting them 3/4 of the way down the middle and removing the seeds.

Stuff the peppers generously with the filling, allowing it to overflow slightly.

Place the stuffed peppers into a preheated oven at 180°C for 10 minutes, covered with tin foil to steam and roast.

After 10 minutes, check the peppers; they should be soft and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens