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1
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).
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2
Preheat the oven to 190C.
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3
Cut the tops off the peppers and put the peppers cut side up in a baking dish with the tops.
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4
Drizzle with a little olive oil.
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5
Roast for 20 mins.
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6
Add the basmati to the wild rice and carry on boiling both for 25 mins.
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7
While the peppers are roasting and rice cooking, heat 2 tbsp oil in a large pan.
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8
Add the onion and fry very gently for 10 mins, until soft and translucent.
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9
Stir now and then.
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10
Add the garlic, thyme leaves, cumin and sweetcorn.
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11
Turn the heat up and fry for another couple of mins, to brown the sweetcorn.
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12
Add the sherry and stir to deglaze the pan.
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13
Add the stock and season.
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14
Bring to the boil, reduce the heat and simmer for 20 mins, until the corn is tender.
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15
Keep an eye on the liquid and top up with a splash of water or more stock if needed.
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16
While the sweetcorn is cooking, fry the chorizo for a few mins to brown.
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17
Drain the rice, then stir into the chorizo.
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18
Season, then stuff the mixture into the peppers.
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19
Bake for another 10 mins.
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20
Add the chard leaves to the sweetcorn and stir for a few mins to wilt the leaves.
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21
Check the seasoning.
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22
Serve with the roasted peppers.
