Pork & Chorizo Stuffed Sweet Chilli

I made a stuffing similar to this at Xmas time for our turkey and ever since I have been OBSESSED with stuffing and trying to think of more ways to acceptably eat it. This way is completely acceptable. And delicious. Deliciously acceptable even. I think that Xmas food should not just be kept for Xmas, I mean seriously, why aren’t we rocking baked ham off the bone all the time? Or turkey, I mean you’d have a weeks worth of food right there if you roasted that sucker up on a Sunday. Who’s with me? What other ‘Xmas food’ are we going to make ‘all the time’ food?

500g pork mince

2 cloves garlic, crushed
1 chorizo, finely diced
4 large sweet chilli’s (or capsicums), halved, seeds removed
2 good handfuls baby spinach
2 tbs sage, finely chopped
1/4 cup sulfur-free apricots, finely chopped
2 tbs coconut flour

Preheat your oven to 180C. Add the garlic, chorizo & pork mince to a large frypan & cook until the mince is about 1/2 cooked. Add the spinach, sage & apricots & cook until the spinach has wilted completele. Remove from heat, add coconut flour & stir through. Place the halved chilli’s in a baking dish & fill with the stuffing. Bake for about 20 mins or until the chilli’s are cooked, if you are using capsicums you might have to cook for a little longer. That’s it. Eat up.

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