SPANISH RED PEPPERS RECIPES
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE - BB…
Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste on the underside of the chicken to flavour it.
- Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.
Nutrition Facts : Calories 438 calories, FatContent 29 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.9 milligram of sodium
STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed.
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1
Number Of Ingredients 8
Steps:
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
Nutrition Facts : Calories 2409 calories, FatContent 23.0 grams, SaturatedFatContent 5.7 grams, SugarContent 11.0 grams, SodiumContent 370.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
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STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed.
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
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From insanelygoodrecipes.com
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See details
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Whisk the eggs in a bowl, then add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes. Heat the butter and oil in a small, heavy-based, …
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