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Chorizo and Wild Rice Stuffed Peppers

 
Chorizo and Wild Rice Stuffed Peppers
chorizo for stuffed peppers cooking

Flavorful chorizo is combined with toothy-textured wild rice and fresh chives then used as a filling for green, red, or yellow stuffed peppers in this recipe for Chorizo and Wild Rice Stuffed Peppers. The peppers are cut in half horizontally so you can appreciate the beauty of the stuffing.

The author suggests using different sizes and color peppers to add to the beauty of the dish. He likes to cook the recipe for just 25 minutes, so the peppers retain their shape, but you can cook them longer if you prefer.

V is for Vegetables is a lovely book packed with information about a large variety of vegetables, including alluring photos of each recipe. The book is by Michael Anthony, Executive Chef of Gramercy Tavern.  Recipe reprinted by permission of the publisher.
Recipe By: V is for Vegetables Michael Anthony
  • Prep20 min |
  • Total45 min |
  • Serves 4
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Ingredients

Instructions

Preheat oven to 375F

Heat oil in a very large skillet over medium heat.  Add the chorizo and cook, stirring occasionally and breaking up any large clumps, until it's cooked through, about 8 minutes. 

Drain any rendered fat.  Transfer to a large bowl, add the rice, chives, salt, and pepper, and stir to combine.

Lay the pepper halves cut-side up in a baking dish.   If possible, use a dish appropriate for serving.  Drizzle with oil, then add salt and pepper and a pied of butter to each.  Spoon the chorizo filling into each half.  Bake until the peppers and soft and the filling steaming hot, about 25 minutes.

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