Name: Chorizo pilaf-stuffed capsicums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 green capsicums; 1 red capsicum; 1 yellow capsicum; 2 chorizo sausages, finely chopped; 1 brown onion, finely chopped; 1 1/2 cup basmati rice; 2 small chicken stock cubes; 3 cup boiling water; 2/3 cup sour cream; 1/4 cup finely chopped coriander, plus extra leaves, to serve; mixed salad, to serve

Ingredients

2 green capsicums

1 red capsicum

1 yellow capsicum

2 chorizo sausages, finely chopped

1 brown onion, finely chopped

1 1/2 cup basmati rice

2 small chicken stock cubes

3 cup boiling water

2/3 cup sour cream

1/4 cup finely chopped coriander, plus extra leaves, to serve

mixed salad, to serve

Method

1.Cut capsicums in half lengthways. Remove seeds and membranes. Place in a heatproof bowl.

2.Cover capsicums with boiling water. Stand 15 minutes, or until slightly softened. Drain; transfer to a greased baking tray, cut side up.

3.Meanwhile, place chorizo and onion in a deep, non-stick frying pan over low heat; cook, stirring, 8 minutes, or until oil is released from chorizo and onion is very soft.

4.Add rice; cook, stirring, 1 minute, to coat in mixture. Stir in crumbled stock cubes and boiling water. Cover; very gently simmer 15 minutes, or until all liquid has been absorbed and rice is tender.

5.Preheat an oven grill to high. Combine sour cream and coriander. Spoon hot chorizo pilaf equally into capsicum halves. Grill 3 minutes, or until tops are crisp and golden.

6.Top capsicums with coriander cream. Sprinkle with extra coriander. Serve with salad.

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