Spanish Stuffed Peppers
Colourful mini sweet peppers filled with smoky chorizo, saffron rice and peas, then roasted until tender and finished with fresh parsley and lemon.
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Servings: 4 people
Calories: 392kcal
Equipment
- large frying pan
- Chopping Board
- sharp knife
- Wooden spoon
- Baking dish
Ingredients
- 12 mini sweet peppers
- 2 tbsp olive oil
- 150 g Spanish cooking chorizo finely diced
- 1 small brown onion finely diced
- 3 garlic cloves minced
- ½ tsp smoked paprika
- Pinch saffron threads
- 200 g medium-grain rice
- 100 ml dry white wine
- 450 ml chicken stock
- 100 g frozen peas
- 2 tbsp chopped flat-leaf parsley plus extra to serve
- Salt and pepper
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 180°C fan-forced.
- Slice the tops from the sweet peppers and carefully remove the seeds, leaving the peppers whole. Arrange them upright in an oval baking dish.
- Heat the olive oil in a large frying pan over medium heat. Add the diced chorizo and cook for 4–5 minutes until lightly browned and it has released its smoky oils.
- Add the onion and cook for another 4–5 minutes until softened. Stir in the garlic, smoked paprika and saffron and cook for 30 seconds until fragrant.
- Add the Spanish rice and stir well so every grain is coated in the chorizo oil.
- Pour in the white wine and cook for 1–2 minutes until mostly evaporated.
- Add 350ml of the chicken stock and bring to a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until the rice is almost cooked but still has a little bite. It will finish cooking in the oven.
- Stir through the frozen peas, taste and season with salt and freshly ground black pepper.
- Spoon the rice mixture into the peppers, filling them generously without packing it down too firmly.
- Pour the remaining 100ml chicken stock into the base of the baking dish. Cover loosely with foil and bake for 30 minutes.
- Remove the foil and continue baking for a further 15–20 minutes, or until the peppers are tender but still holding their shape and the tops of the rice are lightly golden.
- Scatter generously with extra parsley and serve immediately with plenty of fresh lemon wedges for squeezing over.
Nutrition
Calories: 392kcal | Carbohydrates: 55g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 452mg | Potassium: 430mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3309IU | Vitamin C: 144mg | Calcium: 49mg | Iron: 4mg