Stuffed peppers with chorizo, corn and greens recipe
- 100 g (3.5oz) wild rice
- 4 red peppers
- 1 splash olive oil
- 100 g (3.5oz) 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 (14.1fl oz) vegetable stock
- 200 g (7.1oz) cooking chorizo, removed from its skin and chopped or crumbled
- 200 g (7.1oz) chard leaves, finely shredded
- Cook the wild rice in a large pan of boiling water (it will take approx 40 mins and youll 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.
wild rice, red peppers, olive oil, brown basmati rice, red, garlic, thyme, ground cumin, cobs, sherry, vegetable stock, cooking chorizo, chard
Taken from www.lovefood.com/guide/recipes/44108/stuffed-peppers-with-chorizo-corn-and-greens-recipe (may not work)