adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted tomatoes with chorizo rice-stuffed capsicums recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
15-minute side dish with roasted tomatoes, chorizo, stuffed capsicums, and crumbled feta - a delicious and quick meal!
Ingredients:
  • 2 small red capsicums
  • 2 vine-ripened tomatoes, thickly sliced
  • 20.00 ml red wine vinegar
  • 56.88 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 chorizo, finely chopped
  • 1 garlic clove, crushed
  • 125g tub microwave super grains brown rice, red rice plus quinoa tri-blend
  • 21.00 gm lemon juice
  • 40.00 ml chopped fresh oregano leaves
  • 30g fetta, crumbled
  • 400g cherry truss tomatoes, cut into small bunches
  • Chopped fresh oregano leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced. Slice the capsicums in half lengthways and remove the seeds and membranes. Place the capsicum and vine-ripened tomatoes in a greased roasting pan, then drizzle with vinegar and 1 tablespoon of oil. Roast for 25 minutes until they begin to collapse.
  • Heat the remaining oil in a large frying pan over medium heat. Sauté the onion for 2 minutes, then add the chorizo and cook for 5 minutes until golden. Add the garlic, rice blend, lemon juice, and oregano. Stir for 1 to 2 minutes until well combined and heated through. Season with salt and pepper.
  • Divide the rice mixture evenly among the capsicum halves. Crumble feta cheese on top. Drizzle with the remaining oil and add the cherry truss tomatoes to the pan.
  • Bake until vegetables are ultra-tender, around 10 minutes. Sprinkle with additional oregano leaves before serving.

Similar Recipes