Gluten Free, Lunch, Main Course, Side Dishes, Snacks, Starters
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Chorizo Stuffed Peppers

chorizo stuffed pepper recipe

I was organising my recipe archive the other day and I found this recipe hid in my wordpress draft folder. Since I am rather busy lately (again! yes, did another catering job, been working on new recipes plus friends are visiting Berlin this week!), I think it is no better time to post this one recipe than today.

It is a simple recipe – chorizo and rice stuffed bell peppers baked with mozzarella cheese. This, just by itself, is a light and healthy meal, or it can compliment a fish or meat dish.  It tastes good even at room temperature, so it makes great party food as well!

Here are a few tips I like to share with you: As this recipe calls for just a little amount of rice, I cook 250g Basmati rice with vegetable stock (550ml), then use 3 cups of the cooked rice here.  The rest of the rice I fry with chopped vegetables and a splash of soy sauce for lunch next day.  Or if you have already any left over fried rice (for example my Macau Fried Rice recipe will go really well here!) you can use it as the filling for this dish. Just lay the cheese on top and pop in the oven. Couldn’t be easier!

If you fancy a bit of a spice, just replace bell pepper with jalapeño pepper.  They are a little spicy but not too overwhelming.


(makes 6 halves)

  • 3 Bell peppers washed and halved lengthwise, remove seeds and membranes, but leave stems left intact
  • 3 cups cooked rice, cooked with vegetable stock, (or plain rice, then add salt and pepper to taste)
  • 100g Chorizo, finely diced
  • ½ Onion, peeled and finely chopped
  • Handful of cherry tomatoes, finely diced
  • Handful of peas
  • 12 black olives, stoned, and finely chopped
  • Small handful of coriander leaves, finely chopped
  • 1-2 Mozzarella cheese, thinly sliced

Preheat the oven at 170 degrees Celsius.  In a non-stick pan, add a splash of olive oil on medium heat, tip in the onion and fry for about 2 minutes, or until onion starts to soften but not brown.  Add the chopped chorizo and keep frying until they are golden and most of the paprika oil is released.  Transfer them (including the paprika oil) to a bowl and set aside.

In a large mixing bowl, mix together the rice, onion chorizo mixture, tomatoes, peas, olives and coriander, then check the seasoning (if plain rice is used, now is the time to add salt and pepper).

Stuff the halved pepper with the rice mixture.  Lay the cheese slices on top of each stuffed peppers and then bake in the oven for about 30-35 minutes, or until the peppers are still soft but firm to the touch and the cheese is melted and golden.  Served with a green salad.

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