Smoky Chorizo & Rice Stuffed Peppers

⏱ 60 min · Serves 4

Sweet red peppers packed with smoky chorizo, paprika rice and melting manchego, roasted until the edges char and the filling turns golden. A one-tray dinner that tastes like a Spanish holiday.

Per serving: 540 kcal · 22.0g protein · 48.0g carbs · 28.0g fat

Ingredients

• 4 large red bell peppers
• 150g cooking chorizo, skin removed and crumbled
• 1 tbsp olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 150g long-grain rice
• 400g tin chopped tomatoes
• 300ml chicken or vegetable stock
• 1 tsp red wine vinegar
• 100g manchego or mature cheddar, grated
• Small handful flat-leaf parsley, chopped
• Salt and black pepper

Method

1. Heat the oven to 200C/180C fan. Slice the tops off the peppers, keeping them as lids, and scoop out the seeds. Sit them upright in a baking dish, drizzle with oil and season inside.
2. Heat 1 tbsp olive oil in a wide pan and fry the crumbled chorizo over medium heat for 3-4 minutes until the red oil runs. Lift out with a slotted spoon, leaving the oil behind.
3. Add the onion to the chorizo oil and cook 6-7 minutes until soft. Stir in the garlic and smoked paprika and cook 1 minute more.
4. Add the rice and stir to coat, then pour in the tomatoes and stock. Season, bring to a simmer and cook uncovered for 12-14 minutes, stirring often, until the rice is almost tender and the mixture is thick.
5. Stir the chorizo back in with the vinegar, parsley and half the cheese. Taste and season.
6. Spoon the filling into the peppers, mounding it slightly. Scatter over the rest of the cheese, pop the lids on the side of the dish, and add a splash of water to the base.
7. Cover with foil and bake 25 minutes, then uncover and bake 10-15 minutes more until the peppers are tender and the tops are bubbling and browned. Rest 5 minutes before serving with a green salad.