Stuffed Bell Peppers with prawn & chorizo

Ingredients:

• ½ head of cauliflower
• 1 tbsp paprika
• 2 large bell peppers
• 200g jumbo prawns
• 150g chopped chorizo
• Handful of mixed leaves
• 1 tbsp coconut oil

 
Method:

1. Preheat oven to 180 degrees.
2. Prepare the bell peppers, by chopping off the top and scooping out the contents.
3. Chop the cauliflower in to small pieces. Add to the food processor with 1 tbsp of paprika and blend.
4. Stuff the bell peppers with the cauliflower cous cous and leave to bake in the oven for 25 minutes.
5. Add coconut oil to a pan, along with prawns and allow to fully cook. Add slices of chorizo and keep stirring to coat prawns in the juice from the chorizo.
6. When the bell peppers begin to wilt and the cauliflower cous cous starts to crisp up they are ready to serve.