Stuffed roast peppers with goat cheese, chorizo, rice, tomato, zucchini and orange
This started out as a vegetarian recipe and still can, if you eliminate the chorizo. I happen to think it adds a layer of flavor that raises the bar. If you don’t like goat cheese they work really well with feta cheese too.
This recipe serves 2 but can easily be doubled
1¾oz wholegrain long-grain rice
1 red and 1 yellow pepper
1 medium onion, diced
8oz Spanish chorizo, diced very small or crumbled.
1 courgette, diced
2½oz cherry tomatoes, halved
2 garlic cloves, crushed
1 tsp ground cumin ( roast my cumin before grinding it)
1 tsp ground coriander
¾oz toasted flaked almonds
½ orange, zest only, finely grated
3 heaped tbsp roughly chopped fresh Italian parsley (or cilantro)
3½oz mild goats’ cheese, rind removed and cheese cut into chunks (or feta cheese, but make it the Greek one)
salt and freshly ground black pepper
Preheat the oven to 400F
Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
Add 1 tbsp olive oil to a frying pan and over medium heat, fry the chorizo for 5 minutes, then add the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.
Add the rice and parsley and season with a little salt and lots of pepper. Mix together.
Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.