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

CUISINE: Italian


  1. 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.
  2. 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.
  3. Slice the tops off the bell peppers. Leaving peppers whole, core and de-seed them.
  4. 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.
  5. When ready to sere, heat up the tomato sauce and ladle around the peppers. Serve immediately, garnished with Italian parsley.