Fridge Friend Recipes
Creamy Chorizo and Cottage Cheese Stuffed Peppers recipe
Sweet capsicum halves filled with a savoury chorizo and cottage cheese mixture, then baked until bubbling. It is colourful, filling and full of flavour.
35 min · Medium · Spanish Jump to method
Ingredients
- 120 g Chorizo
- 150 g Cottage Cheese
- 2 large Capsicum
- 100 ml Tomato Sauce
- 50 g Mozzarella
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 347 kcal |
| Protein | 22.5 g |
| Carbohydrates | 13.5 g |
| Fat | 23.5 g |
| Saturated fat | 10 g |
| Fibre | 3.5 g |
| Sugar | 8 g |
| Sodium | 850 mg |
Why this works
A protein-rich but fairly high-fat stuffed pepper dish, with notable saturated fat and sodium from chorizo, cheese and added salt.
Good protein content. Cottage cheese, mozzarella and chorizo provide a substantial protein contribution, supporting satiety and muscle maintenance.
Rich in vitamin C and antioxidants. Capsicum and tomato sauce contribute vitamin C and carotenoids, which support immune function and overall antioxidant intake.
Higher in saturated fat and salt. Chorizo, mozzarella and added salt make this a more discretionary dish for those monitoring cholesterol, blood pressure or overall sodium intake.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully preheat so the peppers start softening immediately rather than steaming slowly in a lukewarm oven.
- Halve the capsicum and remove the seeds.
Use a sharp knife to keep the pepper halves neat, and scrape away every seed and white rib so the filling sits flat.
- Cook the chorizo in a pan until lightly crisp, then mix with cottage cheese and a little tomato sauce.
Cook the chorizo over medium heat so the fat renders without scorching; stop when the edges are browned and the pan is glossy red, not dry.
- Fill the capsicum halves with the mixture and top with mozzarella.
Pack the filling in gently rather than compacting it hard, which helps the cheese stay creamy and the tops heat through evenly.
- Bake for 18-20 minutes until the peppers are tender and the cheese is melted. Season to taste before serving.
Look for the peppers to yield easily at the edges and the mozzarella to turn pale gold in spots; if the cheese is browning too quickly, cover loosely with foil for the final few minutes.
Other Chorizo Recipes
Chorizo, Sweet Potato & Cheese Quesadillas with Spicy Sauce
30 min · Golden, crisp quesadillas packed with smoky chorizo, sweet roasted sweet potato and melted cheese, finished with a fiery dipping sauce. A quick, satisfying meal with a brilliant mix of sweetness, spice and gooey richness.
Creamy Chorizo and Mozzarella Pasta Bake
40 min · A bubbling, comforting pasta bake with smoky chorizo in a rich, creamy sauce and a golden mozzarella and cheese topping. It is hearty, savoury, and perfect for an easy family dinner.
Cheesy Chorizo Omelette with Tomato Salsa
20 min · A fluffy omelette packed with smoky chorizo and melted cheese, served with a bright tomato, red onion and garlic salsa. A splash of hot sauce gives it a lively finish.
Cheesy Chorizo Scrambled Eggs with Crisps
15 min · Rich, softly set scrambled eggs are folded with smoky chorizo and melted cheese, then finished with a satisfying crisp crunch. It’s a quick, indulgent dish that works brilliantly for breakfast, brunch or a speedy savoury snack.
Cheesy Chorizo Stuffed Mushrooms
30 min · Large mushrooms are filled with a savoury chorizo and cheese mixture, then baked until bubbling and golden. It makes a rich, punchy snack or starter with a proper Spanish feel.
Chorizo and Cheese Mini Frittatas with Brown Sauce Finish
25 min · These savoury mini frittatas are packed with smoky chorizo and melted cheese for a hearty, satisfying bite. A little brown sauce on the side or drizzled over the top adds a nostalgic tangy finish.
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