Wednesday, April 10, 2013

Chorizo, Beef and Couscous Stuffed Peppers recipe

Chorizo, Beef and Couscous Stuffed Peppers
Chorizo, Beef and Couscous Stuffed Peppers

King sweetie peppers can be found in most supermarkets and vege shops these days, but the standard bell peppers work just as well

Serves 4-6

Chorizo, Beef and Couscous Stuffed Peppers ingredients: 6 long red peppers or red bell peppers.400 grams beef mince. sea salt and freshly ground pepper. 1/4 cup couscous. 1/4 cup boiling water. 1/2 cup pitted black olives. 2 tablespoons olive oil. 1 cup freshly grated Parmesan. 1 onion, finely chopped. 1 carrot, grated. 2 tablespoons olive oil. 2 cloves garlic, crushed. 1 onion, thinly sliced 1 teaspoon smoked paprika 1 clove garlic, crushed. 1 chorizo sausage, finely chopped. 1 teaspoon smoked paprika. 580 gram jar tomato pasta sauce. 1/4 cup chopped flat-leaf parsley

Chorizo and Couscous Stuffed Peppers recipe: Preheat the oven to 180C
Sauce: Heat the olive oil in a saucepan and cook the onion, garlic and paprika with a pinch of salt until the onion is tender. Stir in the pasta sauce and set aside

Peppers: Combine the couscous and water in a small bowl, cover and leave for 10 minutes
Trim the stems off the peppers and remove the seeds, keeping the peppers whole. Place in large heatproof dish and pour over enough boiling water to cover. leave for 5 minutes then lift out and drain well. Heat the olive oil in a saut4, pan and cook the onion, carrot, garlic and paprika until the onion is tender. Stir in the chorizo and parsley and cook for 1 minute. Tip into a large bowl and cool. Add the couscous and mince, season generously and combine well. Clean hands are best for this

To assemble: Holding each pepper upright, drop in small pieces of the stuffing then use the handle of a wooden spoon to gently push it right to the bottom of the pepper. Continue until full to the top and repeat with the remaining peppers. You may not use all of the filling. Tip the tomato sauce into a large shallow baking dish and place the peppers and their stems, on top. Roll any unused filling into balls and place around the peppers along with the olives. Drizzle with a little olive oil and freshly ground pepper. Cover tightly with foil and bake for 40 minutes. Uncover and bake for a further 10 minutes until golden and the peppers are tender when pierced with a skewer Serve with lots of crusty bread and a big green salad. By then, the chorizo and couscous stuffed peppers is ready