Roasted Chorizo-Stuffed Pepper

Red pepper half roasted with aromatics, then stuffed with a savory mixture of sautéed onion, spicy chorizo, and basmati rice.

Quick Gluten Free Chorizo Rice Spanish Stuffed Peppers

Estimated Nutrition

Calories

685.2

kcal / serving

685.2 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

58.4g

per serving

58.4 g total

Protein

15.6g

per serving

15.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Basmati Rice

cooked

Meat

Chorizo

chopped

NutsSeeds

clove

Garlic

lightly crushed in their skins

sprig

Rosemary

roughly chopped

OilsFats

Olive Oil

divided use

Vegetables

0.5

piece

Red Pepper

halved

0.5

piece

Onion

finely chopped

Method

Transfer to a serving plate and serve immediately.

Preheat the oven to 180°C.

Place the pepper half into a roasting tin with garlic and rosemary.

Drizzle with 30ml of olive oil and roast for 12 minutes until softened.

Heat the remaining oil in a pan and fry the onion until translucent.

Add the chorizo and fry for 4 minutes.

Stir in the cooked rice and heat through.

Remove the pepper from the oven and fill with the chorizo rice mixture.