Stuffed Green Peppers with Chorizo, Egg and Potato recipe

Sweet green peppers are filled with a savoury mixture of crisp potatoes, smoky chorizo, red onion and garlic, then finished with set eggs for a hearty, vibrant meal. It’s comforting, colourful and perfect for brunch or a light dinner.

45 min · Medium · Spanish-inspired Jump to method

Stuffed Green Peppers with Chorizo, Egg and Potato

Ingredients

2 servings
  • 2 large Green Pepper
  • 120g Chorizo
  • 300g Potatoes
  • 2 Eggs
  • 1 small Red Onion
  • 2 cloves Garlic
Nutrition Per serving
Calories 452 kcal
Protein 21 g
Carbohydrates 38 g
Fat 23 g
Saturated fat 8.1 g
Fibre 6.1 g
Sugar 7.5 g
Sodium 1050 mg

Why this works

A savoury, filling dish with good protein and fibre, but relatively high in salt and saturated fat due to the chorizo.

Vitamin C from peppers. Green peppers provide vitamin C and antioxidants, which support immune function and help with iron absorption.

Protein and iron. Eggs and chorizo contribute protein and haem iron, supporting muscle maintenance and red blood cell formation.

Salt and saturated fat concern. Chorizo is the main source of sodium and saturated fat, so this dish is less suitable for low-salt or heart-healthy diets.

Method

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Halve the green peppers lengthways and remove the seeds and membranes, then place them cut-side up in a baking dish.
  2. Parboil the potatoes in salted water for 8 minutes, drain well, then fry or roast until lightly golden.
  3. In a frying pan, cook the chorizo until the fat runs and the pieces begin to crisp, then add the red onion and garlic and cook until softened.
  4. Stir the potatoes into the chorizo mixture and season to taste, then spoon the filling into the green peppers.
  5. Make a small hollow in each pepper half, crack in the eggs, and bake until the egg whites are set but the yolks are still slightly runny, or to your liking. Serve hot.
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Prefer the classic version? Stuffed Peppers with Herby Rice

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