Savoury Rice Stuffed Peppers

The sweetness from the peppers and savoury rice makes a lovely filling dish.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Prep: 25 min Cook: 60 min

Ingredients

Peppers (red, yellow, orange) 4
Rice stuffing
Olive oil as required
Chorizo (finely chopped) 100g
Garlic (finely chopped) 2 cloves
Cooked rice 1 cup net
Pine nuts (roasted) as required
Parsley (finely chopped) as required
Salt & pepper as required

Method

1
Make the rice. Put the olive oil in a frying pan and fry the chorizo. When it releases oil, add the garlic and fry further.
2
Add the cooked rice and roasted pine nuts. Season with salt & pepper and add the parsley. Preheat the oven 180C.
3
Slice the tops off the peppers and remove the seeds. Fill with the rice mix from Step 2 and pack down firmly. Replace the sliced off lids.
4
Secure the lids with cocktail sticks.
5
Scrunch some aluminium foil and place in an oven tray. Stand the peppers on the foil and bake in the oven for at least one hour.

Tips & Note

When filling the peppers at Step 3, press down firmly with the back of a spoon.
Red peppers are the sweetest (green are bitter). While baking, the rice will absorb the juice from the peppers and become nice and light. The lids are essential to hold in all the flavours while the peppers steam.

Savoury Rice Stuffed Peppers

The sweetness from the peppers and savoury rice makes a lovely filling dish.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Prep: 25 min

Cook: 60 min

Ingredients

Peppers (red, yellow, orange) 4
Rice stuffing
Olive oil as required
Chorizo (finely chopped) 100g
Garlic (finely chopped) 2 cloves
Cooked rice 1 cup net
Pine nuts (roasted) as required
Parsley (finely chopped) as required
Salt & pepper as required

Savoury Rice Stuffed Peppers

Recipe ID :1334 Posted on 10 DEC 2015

Serves 4

Prep 25min
Cook 60min
views 8,491
printed 72

saved 0

The sweetness from the peppers and savoury rice makes a lovely filling dish.

Share

Ingredients

Print Ingredients Email Ingredients
4
as required
100g
2 cloves
1 cup net
as required
as required
as required

Method

Prep
25min
Cook
1h
1
Make the rice. Put the olive oil in a frying pan and fry the chorizo. When it releases oil, add the garlic and fry further.
2
Add the cooked rice and roasted pine nuts. Season with salt & pepper and add the parsley. Preheat the oven 180C.
3
Slice the tops off the peppers and remove the seeds. Fill with the rice mix from Step 2 and pack down firmly. Replace the sliced off lids.
4
Secure the lids with cocktail sticks.
5
Scrunch some aluminium foil and place in an oven tray. Stand the peppers on the foil and bake in the oven for at least one hour.

Tips & Note

When filling the peppers at Step 3, press down firmly with the back of a spoon.
Red peppers are the sweetest (green are bitter). While baking, the rice will absorb the juice from the peppers and become nice and light. The lids are essential to hold in all the flavours while the peppers steam.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
Using pickled quail eggs is the key to these cute bite-sized scotch eggs.
Minced lamb, Salt & pepper , Nutmeg (powder), Plain yogurt, Breadcrumbs, Pickled quail eggs, Strong flour, Vegetable oil (for deep frying)
PRO
This dish shows that turnips work as well as potatoes.
Turnips, Sweet potato, Garlic (finely chopped), Milk, Double cream, Nutmeg, Salt & pepper
PRO
Great for entertaining! A firm family favourite.
Grated celery, Celery for garnish, 2cm pieces, Egg, Vegetable oil, Milk, Salt, Sugar, Single cream, Pancetta (bacon), Flour, Baking powder, Caraway seeds
PRO
Ideal as a canape when entertaining at home.
Aubergines, Olive oil, Garlic, Anchovy fillets, Salt, Pomegranate, Your favourite bread
PRO
It's perfect for a party, you could even get your guests to help you make them!
Glutinous rice, Minced pork, Dried shiitake mushrooms (large), Ginger (grated), Sesame oil, Potato starch, Light soy sauce, Pepper, Spring onions (chopped), Egg
PRO
Super easy and it really brightens up your dining table!
Portobello mushrooms, Tomato sauce (shop bought), Eggs , Salt
PRO

Similar Recipe

Traditional humus is made from garbanzo beans (also called chickpeas), tahini, extra virgin olive oil, garlic, lemon juice, salt and other flavorful ingredients. This outstanding spread dates back to Egypt in the 13th century and remains a popular Middle Eastern and Mediterranean cuisine. See how
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
Using walnuts gives this a deep and tasty finish, it has a nice crunch too.
Smoked haddock fillet, Rice, Water, Milk, White wine, Dashi stock powder, Leek, Courgette, Walnuts or almonds, Rocket, Olive oil, Creme fraiche, Cheese
This will brighten up your dining table!
Baguette slices (1cm thick), Salsa:, Green and yellow pepper, Cherry tomatoes, Onion, Gherkin slices, Anchovy fillets, Raisins or sultanas, Seasoning:, Extra virgin olive oil & Sushi vinegar, Salt & pepper, Cayenne pepper, Garlic
Tobuchan
HOME
Use the squash as the dish, it makes great presentation.
Butternut squash (medium), Risotto rice, Onion, Bacon rashers, Tinned tomatoes (chopped), Chicken stock cube, White wine, Water, Cheddar cheese, Parsley
KitchenCIB
HOME
A lovely depth of flavour using butter and cheese.
Risotto rice, Milk, White wine, Chicken stock cube, Salt & pepper, Chicken breast, Carrot (small), Onion (small), Green pepper, Red pepper, Parsley, Parmigiano reggiano, Butter, Olive oil, Water
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME