Dec 14, 2012 Beef & Chorizo Stuffed Peppers Ingredients 6 large bell peppers 1 medium onion(s) (finely chopped) 2 clove(s) garlic (finely chopped) 2 tablespoon(s) olive oil or rapeseed oil 500 gram(s) minced beef (lean) 150 gram(s) chorizo (chopped into small pieces) 1 tin(s) chopped tomato(es) 100 gram(s) rice (uncooked) 1.5 teaspoon(s) chilli powder 1 teaspoon(s) ground cumin 1 tablespoon(s) dried oregano 75 gram(s) cheese (grated) salt pepper Method Preheat the oven to 220 degrees. Place the rice in small sauce pan and rinse the rice 2 or 3 times in cold water. Add 200 ml of cold water to the pan and place on a medium heat. When the water has reached a steady boil and has gone down to level with the top of the rice, place a lid on top and reduce the heat to very low. Cook like this for approx 10 to 15 minutes, the water will have evaporated. You can then turn the heat off and leave the lid on to allow the rice to steam for up to a further 10 minutes. Whilst the rice is cooking you can get on with making the filling. Heat the olive oil in a pan, add the onions and garlic and fry until softened. Add the minced beef stirring until it has browned. Add the chorizo, stir in and fry for a few minutes allowing the juice and flavours from the chorizo to come out. Add the chilli and cumin stirring for a minute then add the tin tomatoes and allow to cook for a further 5 minutes. To prepare the peppers, chop off the tops just below the stem and reserve. Place the peppers in a bowl with the seeds and membrane removed, dont forget to include the tops. Pour over freshly boiled water and allow to soak for 5 mins. Remove the peppers from the water and place upright on a baking tray. Add 4 tablespoons of rice to the beef mixture and mix well. Stuff the peppers with the mixture. Replace the tops on to the peppers and drizzle with a little olive oil. Bake in the oven for 25 to 30 minutes. At the 20 minute mark, remove the pepper tops and sprinkle the cheese on to the mixture and return to the oven until the cheese has melted. Serve with the tops replaced on the peppers along with a green leaf salad. Source: Nigella
