This is a fresh, satisfying dish that is easy to make. It’s a perfect starter with a good mix of textures, including the subtle sweetness of bell pepper, the chewiness of chorizo, the nuttiness of wild rice, and the softness of cooked eggplant and zucchini. And while the peppers are baking in the oven, you’ll have time to get your main course ready.
Makes 2 stuffed peppers
Ingredients
- 2 medium light green peppers, cleaned and trimmed (keep the top for baking)
- 1/3 cup cooked wild rice (I used black and red)
- 1 garlic clove, minced
- 2 tbsp red onion, finely chopped
Roughly 1/3 cup each of the following ingredients (chopped into 1 cm pieces):
- Chorizo
- Zucchini
- Eggplant
Recipe Preparation
Preheat oven with grill function to 170C. Line a shallow baking tray with parchment paper.
Heat 1 tbsp oil in a medium frying pan and sauté chorizo for about 2-3 minutes. Then add the rest of the vegetables into the pan and let everything fry for another 5-8 minutes, until vegetables are soft. Add cooked wild rice. Stir to combine. Remove from heat.
Stuff the chorizo, vegetable, and rice mixture into the peppers with a teaspoon and use the back of the spoon to lightly press the stuffing in from the top. Use pepper top as a lid to cover the filling. Put peppers on the lined tray and bake for 25 minutes or until slightly browned. Serve warm as a starter or as a light entree. [print-me]
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