Chorizo Stuffed Sweet Peppers

On the theme of stuffing vegetables, this recipe can be made with all fresh or some leftover ingredients–and eating pepper skins isn’t too controversial. I first discovered chorizo in France, at a small Arab deli in our neighbourhood where the staff had gotten to know us. I didn’t know what it was made of, how spicy it was, or if my kids would be happy trying it, so I asked the shopkeeper about it, and how to cook and use it. I have since learned that chorizo can vary a lot! Sometimes it is sold loose like sausage meat, sometimes in a long chain of links, sometimes as separate sausages. And sometimes it is sold raw, sometimes cooked. Spiciness varies hugely. It’s worth checking with the vendor if you’re unsure of anything.

These days, I buy chorizo as medium-spicy raw individual sausages (in a pack) from my favourite pig farmer at the local farmers’ market. My husband finds them a bit too spicy for a main dish, so when I get the chorizo home, I wrap the sausages individually and freeze them to use as flavour boosters in recipes like this. There is enough flavour in the sausage to not need to add other spices, but I like to include the green onion for texture and colour.

Recipe is per person.

Ingredients:

1 Large bell pepper; any color
¼ to 1/3 cup (Leftover) boiled rice (any variety)
1 Green onion, including the top
2 ounces Uncooked chorizo sausage (=one sausage link)

 

Picture of sweet bell peppers

Cut peppers in half lengthwise, like this

Directions:

  1. Preheat oven to 350F/180C/gas mark 4.
  2. Slice pepper in half through the stem, remove seeds and wash.
  3. Chop onion finely, mix with chorizo meat and leftover rice.
  4. Using tablespoon, stuff pepper firmly. Depending on the size of the pepper, there may be extra filling, which you can either pile on top in an attractive mound, or bake separately like a mini-meatloaf.
  5. Bake in a covered casserole for at least ½ hour. You want the meat to be fully cooked, and the pepper to be tender, but not so soft that it loses its shape.

Tip:  Can be kept hot in a reduced oven (225F/100C) for quite a long time if you can’t serve right away.

Advertisements

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

Tagged with: , , , , , , , ,
Posted in Leftovers, Recipes
2 comments on “Chorizo Stuffed Sweet Peppers
  1. Laura says:

    Finally! A recipe for stuffed peppers that tells me to use leftover rice. I was never sure of how to get the rice cooked in the pepper. This one I will use. Thanks, sis.

    Liked by 1 person

    • You’re welcome! I’m often frustrated with recipes that don’t indicate whether a grain is supposed to be raw or cooked. If it’s your first time making whatever kind of food it is, you can’t always tell what the grain is supposed to be doing. But as a rule of thumb, oats are usually uncooked, and unless there’s lots of runny liquid, rice (and noodles!) should be at least partly cooked ahead, if not basically leftovers.
      Enjoy!

      Like

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
Search the site by category

Enter your email address to follow this blog and receive notifications of new posts by email.

March 2015
Image of versatile blogger award
Blogging U.
Copyright
© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
organised castle

A simple, sustainable life

Patty Sliney: Master Your Machine

Sewing, Embroidering, Quilting on your Husqvarna Viking Machine

Pies and Prejudice

A blog about food (particularly pies) told from a biased point of view.

Somewhere, Anywhere

Holiday Adventures

%d bloggers like this: