Protein Boost | Smoky Spanish Chorizo-Stuffed Grilled Peppers
with Roasted Garlic Aioli
Cooking time
15 minutes
Servings
2/4
Calories
850 /serving
Power up on proteins! Add chorizo to your meal with our Protein Boost option. The star of this veg fest is our A la Plancha spice blend, featuring smoky paprika that places us straight in Spain. The fluffy bulgur stuffing is studded with cherry tomatoes and stung with vinegar for full-bodied flavour. Grilling sweet peppers sweetens the deal, as do roasted garlic aioli, parsley and almonds for toppings.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 14g Parsley
- 2 Sweet peppers
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 25g Almonds
- 15g Minced roasted garlic
- 80g Bulgur
- 280g Multicoloured cherry tomatoes
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Almonds, Eggs, Sulphites, Wheat
You will need:
Oil
Medium pot
BBQ
Salt & pepper (S&P)
Large pan
Total Fat
58 g
Saturated Fat
10 g
Sodium
490 mg
Total Carb
55 g
Sugars
12 g
Protein
32 g
Fibre
12 g
Preparation
Toast the almonds
Heat the BBQ on high, making sure to oil the grill first. Heat a medium, dry pot on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a plate and reserve the pot.
Cook the bulgur
Roughly chop the parsley leaves and stems. In the reserved pot, heat a drizzle of oil on medium-high. Add the tomatoes, ½ the garlic, ½ the spices and S&P. Sauté, 2 to 3 min., until beginning to soften. Add ⅔ of the vinegar and sauté, 30 sec. to 1 min., until mostly evaporated. Add the bulgur, ½ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add ½ the parsley. Fluff the bulgur.
Grill the sweet peppers
Meanwhile, halve and core the sweet peppers lengthwise. In a medium bowl, combine the sweet peppers, a drizzle of oil, the remaining spices and S&P. Add to the BBQ and grill, 3 to 4 min. per side, until beginning to soften. Transfer to a plate.
Cook the chorizo
In a large pan, heat a generous drizzle of oil on medium-high. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to the pot of bulgur.
Make the aioli
Meanwhile, in a small bowl, combine the mayo, remaining garlic and vinegar, 1 tsp water (double for 4 portions) and S&P.
Plate your dish
Divide the sweet peppers between your plates. Stuff with the bulgur-chorizo mixture. Drizzle with the aioli. Garnish with the almonds and remaining parsley. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
