🫑 Spanish Oven Peppers on Leek Bed

Name: Spanish Oven Peppers on Leek Bed
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Stück Red Peppers; 2 Stück Leek; 200 ml Coconut Milk; 150 g Vegetarian Chorizo Cubes; 3 Stück Garlic Cloves; 2 EL Olive Oil; 1 TL Paprika Powder (Sweet); 1 Prise Salt; 1 Bund Parsley

380 kcal · 45 min · 4 servings

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Ingredients

4 Stück Red Peppers
2 Stück Leek
200 ml Coconut Milk
150 g Vegetarian Chorizo Cubes
3 Stück Garlic Cloves
2 EL Olive Oil
1 TL Paprika Powder (Sweet)
1 Prise Salt
1 Bund Parsley

Instructions

1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. Wash the peppers and cut them in half lengthwise. Remove the seeds and the core.
3. Slice the leek into thin rings and mince the garlic finely.
4. Heat the olive oil in a large pan. Sauté the leek and garlic for 3 minutes.
5. Add the chorizo cubes and paprika powder. Cook everything for 2 minutes.
6. Stir in the coconut milk and season with salt. Remove the pan from the heat.
7. Fill the pepper halves with the mixture. Place them flat in a baking dish.
8. Bake the peppers in the oven for 20 minutes until tender.
9. Chop the parsley roughly and sprinkle it over the dish.

Nutrition per serving

kcal: 380
Protein: 12 g · Fett/Fat: 22 g · Carbs: 35 g