Stuffed peppers with chorizo, corn and greens recip

Name: Stuffed peppers with chorizo, corn and greens recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) wild rice; 4 red peppers; 1 splash olive oil; 100 g (3.5oz) brown basmati rice; 1 large red or white onion, finely diced; 2 garlic cloves, finely chopped; 4 sprigs thyme; 1 tsp ground cumin; 4 sweetcorn cobs, kernels cut off; 1 splash dry sherry; 400 ml (14.1fl oz) vegetable stock; 200 g (7.1oz) cooking chorizo, removed from its skin and chopped or crumbled; 200 g (7.1oz) chard leaves, finely shredded

Servings: persons

100 g (3.5oz) wild rice
4 red peppers
1 splash olive oil
100 g (3.5oz) brown basmati rice
1 large red or white onion, finely diced
2 garlic cloves, finely chopped
4 sprigs thyme
1 tsp ground cumin
4 sweetcorn cobs, kernels cut off
1 splash dry sherry
400 ml (14.1fl oz) vegetable stock
200 g (7.1oz) cooking chorizo, removed from its skin and chopped or crumbled
200 g (7.1oz) chard leaves, finely shredded

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

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g (3.5oz) wild rice, 4 red peppers, 1 splash olive oil, 100 g (3.5oz) brown basmati rice, and more.

Yes, Stuffed peppers with chorizo, corn and greens recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed peppers with chorizo, corn and greens recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions