Stuffed peppers with chorizo, corn and greens recipe
Red peppers stuffed with wild rice, thyme, cumin, sweetcorn and chorizo. A real treat.
Ingredients
- 100 g wild rice
- 4 red peppers
- 1 splash olive oil
- 100 g brown basmati rice
- 1 large red or white onion, finely diced
- 2 garlic cloves, finely chopped
- 4 sprigs thyme
- 1 tsp ground cumin
- 4 sweetcorn cobs, kernels cut off
- 1 splash dry sherry
- 400 ml vegetable stock
- 200 g cooking chorizo, removed from its skin and chopped or crumbled
- 200 g chard leaves, finely shredded
- 3.5 oz wild rice
- 4 red peppers
- 1 splash olive oil
- 3.5 oz brown basmati rice
- 1 large red or white onion, finely diced
- 2 garlic cloves, finely chopped
- 4 sprigs thyme
- 1 tsp ground cumin
- 4 sweetcorn cobs, kernels cut off
- 1 splash dry sherry
- 14.1 fl oz vegetable stock
- 7.1 oz cooking chorizo, removed from its skin and chopped or crumbled
- 7.1 oz chard leaves, finely shredded
- 3.5 oz wild rice
- 4 red peppers
- 1 splash olive oil
- 3.5 oz brown basmati rice
- 1 large red or white onion, finely diced
- 2 garlic cloves, finely chopped
- 4 sprigs thyme
- 1 tsp ground cumin
- 4 sweetcorn cobs, kernels cut off
- 1 splash dry sherry
- 1.7 cups vegetable stock
- 7.1 oz cooking chorizo, removed from its skin and chopped or crumbled
- 7.1 oz chard leaves, finely shredded
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Cook the wild rice in a large pan of boiling water (it will take approx 40 mins and you’ll need to add the basmati after 15 mins, so time it).
- Preheat the oven to 190C.
- Cut the tops off the peppers and put the peppers cut side up in a baking dish with the tops. Drizzle with a little olive oil. Roast for 20 mins. Add the basmati to the wild rice and carry on boiling both for 25 mins.
- While the peppers are roasting and rice cooking, heat 2 tbsp oil in a large pan.
- Add the onion and fry very gently for 10 mins, until soft and translucent. Stir now and then. Add the garlic, thyme leaves, cumin and sweetcorn. Turn the heat up and fry for another couple of mins, to brown the sweetcorn.
- Add the sherry and stir to deglaze the pan. Add the stock and season. Bring to the boil, reduce the heat and simmer for 20 mins, until the corn is tender. Keep an eye on the liquid and top up with a splash of water or more stock if needed.
- While the sweetcorn is cooking, fry the chorizo for a few mins to brown. Drain the rice, then stir into the chorizo. Season, then stuff the mixture into the peppers.
- Bake for another 10 mins. Add the chard leaves to the sweetcorn and stir for a few mins to wilt the leaves. Check the seasoning. Serve with the roasted peppers.
Recipe devised by Kirsty Hale for Riverford.
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