An easy yet very presentable dinner party starter or lunch, peppers are stuffed with prawns, chorizo and a rice mixture before being baked until heated through.
- 6 red peppers
- 350g prawns, peeled, deveined and cleaned
- 200g chorizo, casings removed
- 1 onion
- 2 garlic cloves
- 1 tbsp. Cajun seasoning
- 1 tsp. dried oregano
- Salt and black pepper
- 2 tbsp. each butter and oil
- 200g white rice, uncooked
- 600ml chicken stock
- 200g passata
- 1 unwaxed lemon, chopped into wedges
Finely dice the onion and mince the garlic cloves. Slice the chorizo. Carefully slice the peppers in half and remove the seeds and pith. Place into a pan of boiling water and cook for 2-3 minutes, then drain and leave to dry on kitchen paper.
Heat butter and oil together in a large saucepan. Add the onion and fry until soft and sweet, around 5 minutes, then add the chorizo and cook until it releases some oils, then add the garlic and fry for a couple of minutes. Add the prawns and fy until pink, then stir in the cajun seasoning, oregano, salt and black pepper.
Add the rice and fry for 1 minutes, then stir in the chicken stock and passata. Stir well, bring to a simmer and cook for 15 to 20 minutes until the rice is nearly cooked through. Spoon the stuffing into the peppers and bake for 15-20 minutes in a 180C oven until lightly golden on top and cooked through.
Before serving, squeeze the lemon wedges over the peppers.