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 788
printed 42

saved 0

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

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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.

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