Good evening good evening, one and all!
It’s been a not-so-festive day this end because I’m really not feeling that Christmassy just yet. When your Mum and brother’s birthdays both fall in December, and putting up the tree is something that is done – traditionally – no earlier than the 17th, getting into the groove so early in the month is a bit difficult.
So, instead, I’m bringing you a new recipe I tried out this evening which went down a treat. I found it in the community section of Nigella.com, posted by user CakeMuffinPie (so, to give credit where credit is due, thank you very much!)
Beef and chorizo stuffed peppers (with extra gubbins on the side, because my portion control is anything but controlled). Lovely, lovely stuff, and so easy to make!
You will need…
- 6 large peppers
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tablespoons olive oil (I used rapeseed oil, any cooking oil is fine)
- 500 grams minced beef (I actually used pork, because we had some that needed using up, and it worked just as well)
- 150 grams chorizo (chopped into small pieces)
- 1 tin chopped tomatoes
- 100 grams rice (again, I switched things up here and used a pack of microwave rice. Lazy, I know, and it was waaay too much rice, but if you’re looking to cut corners just follow your heart…)
- 1 ½ teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 75 grams cheese (grated)
Once you’ve got all that together, here’s the method! This dish takes just over an hour from start to finish, if you chop quickly.
- Preheat your oven to 220 degrees.
- If you’re boiling your rice the *proper* way, get that underway to start with. If you’re using a packet, like I did, you can make the filling first and come back to this later.
- To make the filling: Heat your oil in a pan, add onions and garlic and fry until they’re nice and soft. Add the minced beef (or pork!) stirring until it has browned.
- Add the chorizo, stir in and fry for a few minutes allowing the juice and flavours from the chorizo to come out. Add the chilli, cumin and oregano next, stir them up a little bit then add your chopped tomatoes and allow it all to cook together for about 5 more minutes.
- Getting the peppers ready: chop off the tops just below the stem and put them to the side, but keep them. Place the peppers in a bowl with the seeds and membrane removed, dont forget to include the tops.
- Pour over freshly boiled water and allow to soak for 5 mins.
- Remove the peppers from the water and place upright on a baking tray.
- Mix the rice in with the filling, and stuff the peppers with the mixture. Replace the tops on to the peppers.
- Bake in the oven for 25 to 30 minutes. At the 20 minute mark, remove the pepper tops and sprinkle the cheese on to the mixture and return to the oven until the cheese has melted.
Long-winded, I know, but if you’re interested they’re definitely worth giving a go! In the words of LessAmazingPhil, and something I try to live by myself, try new things?
Until next time,