Ingredients:

  • 4 large bell peppers (various colours), halved lengthwise and seeded
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons, 6g)
  • 1 red bell pepper, finely diced (about 1 cup, 150g)
  • 1 courgette (zucchini), finely diced (about 1 cup, 150g)
  • 1 cup long-grain rice, uncooked (200g)
  • 2 cups vegetable broth (475 ml)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried basil (1g)
  • 1/4 cup chopped fresh parsley (15g)
  • 1/4 cup grated Parmesan cheese (25g), plus more for topping (optional)
  • Salt and freshly ground black pepper to taste
  • Optional: 1/2 cup cooked chorizo, diced (75g)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Brush the pepper halves with olive oil and season with salt and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, red bell pepper, and zucchini and cook for another 5 minutes, until slightly tender.
  3. Add uncooked rice to the skillet and cook for 1 minute, stirring constantly. Pour in vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
  4. Remove the rice from the heat and stir in parsley and Parmesan cheese (and cooked chorizo, if using). Taste and adjust seasoning as needed.
  5. Spoon the rice mixture into the prepared pepper halves, mounding slightly.
  6. Place the stuffed peppers in the baking dish. Add about 1/2 inch (1.25 cm) of water to the bottom of the dish. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. If desired, sprinkle with additional Parmesan cheese during the last 5 minutes of baking.
  7. Let cool slightly before serving.