Savoury Rice Stuffed Peppers

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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

Prep

25min

Cook

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.

Add the cooked rice and roasted pine nuts. Season with salt & pepper and add the parsley. Preheat the oven 180C.

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.

Secure the lids with cocktail sticks.

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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