Name: Chorizo-Rice Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8-10 medium peppers; 1 can (220g) diced/chopped tomatoes; 310 ml gluten free chicken stock; 210 g white rice; 230 g chorizo; 150 g cheddar cheese (divided use); chopped fresh coriander (for garnish)

Chorizo-Rice Stuffed Peppers

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

8 Servings

American, Mexican

What you'll need

8-10 medium peppers
1 can (220g) diced/chopped tomatoes
310 ml gluten free chicken stock
210 g white rice
230 g chorizo
150 g cheddar cheese divided use
chopped fresh coriander for garnish

Method:

Prepare the peppers by slicing off the tops and removing the seeds. Arrange the peppers on a baking tray.
In a medium saucepan, bring the tomatoes and stock to a boil. Stir in the rice, reduce heat to simmer, and cover. Cook for 30 minutes or until the liquid is absorbed.
While the rice is cooking, preheat the oven to 180°c.
Place a large pan over medium heat. Remove the chorizo from the casing and fry until cooked, about 7 minutes.
Once the chorizo is cooked, remove the pan from the heat and stir in the cooked rice. Then stir in 120g of the cheese.
Scoop the rice mixture into the peppers and top with the remaining cheese. Bake for 10-15 minutes until the cheese is melted and the peppers are slightly tender. Top with chopped coriander before serving.

Nutrition

N/A

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