17 August 2013

Brown Rice and Chorizo Stuffed Pepper

Serves 1

You will need:

1 red pepper

35g brown rice, cooked according to the packet instructions

1/2 a small onion, diced

1 garlic clove, finely chopped

5cm of chorizo sausage, cut into small chunks

small amount of grated cheese, cheddar or parmesan

olive oil 


Start by preparing the pepper. Trim the very bottom of the pepper, just enough so that it will stand upright. Cut around the sides of the pepper near the top and pull out the center removing all the seeds. (Chop up any pepper leftover from what was cut of the top and bottom of the pepper and add to the filling.) Remove any of the white membrane from the inside of the pepper. Put the pepper on a non-stick baking sheet ready to be filled.
 Heat a small amount of olive oil in a frying pan. Add the onion and garlic and cook until soft. Add the chorizo, chopped red pepper and cook for a further 3-5 minutes before adding the rice. 
Make sure to mix all the ingredients in the filling well and then stuff the pepper until it is mounded slightly on the top (it will shrink down a little while cooking). 
Place in a preheated oven at 180 C for 30 minutes. Serve immediately and enjoy while hot.

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