Roasted Stuffed Peppers with Chorizo and Pine Nuts
A simple side or starter that’s really tasty and easy to make.
After seeing these lovely peppers on the shelf I decided to do a simple stuffed concoction, but with out the mince that you usually find in the recipe.
I first hollowed out the peppers then sautéed the onions, garlic, chorizo, pine nuts and chilli flakes. When soft I added the lemon zest and a mixture of brown and white cooked rice as well as a handful of chopped parsley.
Then it was as simple as popping the mixture in the peppers, drizzling them with olive oil, salt and pepper and whacking them in a 200c oven for about 40 minutes.
Foodies 100
Rowanwood Kitchen 