Smoky Chorizo & Rice Stuffed Red Peppers

⏱ 55 min · Serves 4

Sweet roasted red peppers packed with smoky chorizo, paprika rice and melting manchego. One tray, big flavour, and the peppers do half the work by turning jammy in the oven.

Per serving: 540 kcal · 21.0g protein · 48.0g carbs · 28.0g fat

Ingredients

• 4 large red bell peppers
• 150g cooking chorizo, skin removed and diced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 150g long-grain rice
• 400g tin chopped tomatoes
• 250ml chicken or vegetable stock
• 1 tbsp tomato purée
• 100g manchego or mature cheddar, grated
• Small handful flat-leaf parsley, chopped
• Salt and black pepper
• Lemon wedges, to serve

Method

1. Heat the oven to 200C/180C fan. Slice the tops off the peppers, keeping the lids, and scoop out the seeds. Sit them upright in a baking dish.
2. Heat the oil in a wide pan over medium heat and fry the chorizo 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 pan and cook 5 minutes until soft, then stir in the garlic, smoked paprika and oregano for 30 seconds.
4. Stir in the rice to coat, then add the tomato purée, chopped tomatoes and stock. Season, bring to a simmer, cover and cook 12 minutes until the rice is almost tender and the mixture is thick.
5. Stir the chorizo back in with the parsley and half the cheese. Taste and season.
6. Spoon the filling into the peppers, packing it in. Top with the remaining cheese and pop the lids on alongside. Add a splash of water to the dish base.
7. Cover loosely with foil and bake 25 minutes, then uncover and bake a further 10 minutes until the peppers are soft and the cheese is bubbling and golden.
8. Rest 5 minutes, then serve with lemon wedges to squeeze over.