Stuffed Peppers
by Bill Farmer.
Categories:
Recipes
.
Lunch for two.
Ingredients
- 4 bell peppers
- 1/2 cup cous cous
- 6-8 slices chorizo cut into four pieces
- 2-3 cloves garlic, sliced
- small onion, chopped
- 1/4 vegetable stock cube
- 1/2 tsp paprika
- 1/2 tsp oregano
- boiling water
- olive oil
Method
- Trim the stems of the peppers, cut the tops off, and remove the seeds and pulp from inside.
- Cover the bottom of a small pan with oil and add the garlic, onion, chorizo, paprika and oregano, place on a gentle heat and cook until the onions are transparent.
- Add the cous cous and the stock cube, crumbled, stir to mix it together and allow to cook for another few minutes. You should begin to notice a toasted cous cous aroma.
- Add half a cup of boiling water and turn off the heat. Put the lid on and let it sit until the water has been absorbed. Stir it up and add a bit more hot water.
- Arrange the peppers in a tin so they hopefully don’t fall over.
- Spoon the mixture into the peppers and put the lids back on.
- Put in a medium hot oven (175 °C) for about 20 minutes.
- Serve with salad or bread.
See Also
- Venison and Chorizo Casserole
- Catalan slow cooked chicken
- Doug’s Seafood Risotto
- Caldo Verde
- Shoreham fish chowder