CEGS BAKED STUFFED PEPPERS
I found this recipe at home in our family recipe book and realised; it’s my own creation from when I was 12! I recreated it and had to change some of the ingredients because…. we are all still in quarantine! Oddly, I prefer this simplified version and I think you will too; this is perfect for a busy weekday supper! I’ve chosen to use simple, easy-to-find button mushrooms, as the flavour really comes through when it’s infused with all the other ingredients and baked… No need for all those fancy, expensive, foreign mushrooms for this one!
Serves 2
Ingredients:
- 1 large red pepper
- ½ cup plain rice
- 1 cup chicken stock
- 1 cup chopped button mushrooms
- 1 small tin of sweetcorn
- 6 slices of chorizo (like the pepperoni you get on pizza)
- 1 large white onion – chopped
- 2 large garlic cloves – finely chopped
- 2 tsp cumin
- 1 tsp turmeric
- 1 tbsp mixed dried herbs (I like Provence herbs best)
- ½ cup grated cheddar cheese
- salt and pepper
- 1 tbsp olive oil
Method
- Preheat the oven to 200 °c
- Cook the rice in the stock – as per instructions
- Heat the oil, herbs, salt and pepper in a large frying pan
- Add the onions and stir for 2 minutes on high
- Lower the heat to medium, add the garlic, sweetcorn and mushrooms
- Cook for 5 minutes
- Chop the chorizo into large pieces (or tear), add to the pan and cook for another 3 minutes
- When the rice is cooked, add to the pan
- Cook for 3 minutes together, stirring so the flavours are evenly spread
- Slice the red pepper length ways, evenly
- Place the pepper halves into an oven proof dish
- Add the rice mix to the pepper ‘bowls’ – be as generous as you can; they are ‘stuffed’ peppers after all!
- Place the oven proof dish into the oven and cook for 10 minutes
- Remove the dish from the oven, loosely place some foil over the top and return to the oven for another 10 minutes
- As soon as the peppers come out of the oven, sprinkle the cheese over the top and serve immediately – the cheese will melt and create a little ‘shield’ to keep your meal hot!
TIP: When placing the rice mix into the pepper bowls, try to avoid having any exposed chorizo pieces
(poke them down into the rice) – as these will burn easily in the oven
. . . Heal the World
