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*New* Mexican chorizo stuffed peppers
Rice type: brown rice
Servings: 4
Cooking time: 30-35 minutes
Cooks tip – These peppers make a lovely lunch or light dinner served with some salad. They can be make ahead and stored in the fridge. You can re-heat in a micro-wave or air fryer.
Ingredients
8 red peppers, tops cut off and seeds removed
200 g chorizo, sliced
1 tbsp olive oil
1 onion, finely chopped (approximately 150 g)
3 cloves garlic, minced
1 courgette, diced up finely (approximately 200 g)
2 tsp Cajun spice
2 tbsp sun-dried tomato paste
300 g leftover brown rice (you could also use long grain rice, jasmine rice, or basmati rice)
100 g cheddar (or cheese of choice)
Step 1
Cut the tops off the red peppers and remove the seeds. Set aside.
Step 2
Heat 1 tbsp oil in a large 30 cm frying pan. Slice the chorizo into small pieces and cook in the pan until browned and cooked through. Remove and set aside.
Step 3
In the same pan, add a bit more olive oil and sauté the onion until it becomes translucent, about 5 minutes.
Step 4
Add the garlic and diced courgette, cook until the courgette is tender, about 3-4 minutes.
Step 5
Stir in the Cajun spice and sun-dried tomato paste, mix well to combine.
Step 6
Add the leftover rice and chorizo to the pan. Mix thoroughly until all ingredients are well combined and heated through. Season to taste.
Step 7
Pre-heat your air fryer 190 C for 2 minutes.
Step 8
Spoon the rice mixture into the prepared peppers. Sprinkle the cheese on top of each stuffed pepper.
Step 9
Place on the air fryer basket along with the lids and cook for approx. 15 minutes, or until the peppers are tender and the cheese is melted and bubbly. Alternatively, bake in the oven for 25-30 minutes at 180 C.