Sicilian Stuffed Peppers with Rice and Chorizo
Cut the recipe in half for a great weeknight dinner.
1/4 cup olive oil
1 red or white onion, finely chopped
3 garlic cloves, minced
1 small green pepper, cored, seeded and cut into 1/4 inch dice
400 grams chorizo
2 Italian plum tomatoes, finely diced
1/2 teaspoon red pepper flakes
1 1/2 cups cooked basmati rice
1/3 cup Romano or Parmesan cheese, grated
2 large eggs, lightly beaten
1/2 cup bread crumbs
1 teaspoon dried oregano
1/4 cup Italian parsley, chopped
3 cups of your favourite tomato sauce
8 red or yellow bell peppers
salt and freshly ground black pepper
YIELD: Serves 8 as a dinner
COURSE: Casseroles and One Pots
Heat the oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add onion, garlic and green pepper. Saute until soft, about 4 to 5 minutes. Increase heat to medium high and ad chorizo, breaking up meat adn cooking 3 to 4 minutes. Add tomatoes and chili flakes and simmer until thickened, about 15 minutes. Transfer to a large mixing bowl and set aide.
- In another mixing bowl combine the rice, cheese, bread crumbs, oregano and parsley. Add to chorizo mixture and mix well. Season with salt and pepper.
- Slice the tops off the bell peppers. Leaving peppers whole, core and de-seed them.
- Divide the mixture among the peppers, stuffing lightly and mounding just past the tops. Top with the loped off tops and transfer to a baking dish. Cover with the lid or foil and bake for 50 to 60 minute. Remove foil or cover for the last 10 minutes.
- When ready to sere, heat up the tomato sauce and ladle around the peppers. Serve immediately, garnished with Italian parsley.