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.
|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)|
- Preheat oven to 350F/180C/gas mark 4.
- Slice pepper in half through the stem, remove seeds and wash.
- Chop onion finely, mix with chorizo meat and leftover rice.
- 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.
- 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.