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 929
printed 42

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!
A lovely snack for kids and a great new way of enjoying turkey.
Turkey thighs, Salt & pepper, Potato starch or cornflour, Oil for frying, Lemon
PRO
A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.
Lamb Shanks, Salt & pepper, Flour, Olive oil, Onion (large), Garlic, Carrots, Celery, White wine, Tinned tomatoes, Honey, Herbs (bay leaf, rosemary, etc), Stock , Mushrooms
PRO
3 varieties, all so delicious, you'll want to eat them as a dessert!
Raw beetroot, Tinned chickpeas, Olive oil, A: Olive oil, B: Grated garlic, C: Plain yogurt, Pannini
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
You can enjoy this by itself without a sauce and taste the real flavour of spinach.
Spinach, Onion, Flour, Salt, Egg, Cold water, Oil for frying
PRO

Similar Recipe

Yes, use onion slices as a pizza base...goes well with a lovely cold drink.
Onions (large), Salt, Tuna (tinned, in oil), Capers, Mayonnaise, Peppers (red & green), Mozzarella cheese (chopped)
Nanita
PRO
You'll get a lovely deep flavour from all the mushrooms.
Risotto rice, Olive oil, Garlic, Onion (small), Dried porcini mushrooms, Mushrooms, White wine, Stock cube, Hot water, Salt & pepper, Parsley
Mizue
PRO
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
A simple recipe - just let it simmer away! You can prepare this in advance of your dinner party.
Chicken thighs (medium), Peppers (red and green), Capers, Onion (small), Garlic, Tinned tomatoes, Tomato puree, Sugar, Olive oil, Salt & pepper
KT
HOME
A slow cooked risotto with an irresistible infusion of garlic and saffron.
Cherry tomatoes, Garlic (finely chopped), Garlic (with skin), Salt & pepper, Olive oil, Saffron (rehydrated in warm water), Onion, Celery, Chicken or vegetable stock, Risotto rice, Parmigiano reggiano (grated), Butter
yhiranuma
PRO
Feel the Italian breeze gently blow with this delicious sushi using parma ham, mozzarella cheese and basil....aaaahh!
Sushi rice, Spring onions, Parma ham slices, Mozzarella cheese, Cherry tomatoes, Basil leaves, Extra virgin olive oil, Black pepper
cookbuzz
PRO

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME