Per Serving, serves 4
Venison and chorizo stuffed peppers
FG 0 CC 12
Highland Game and Scottish Slimmers bring these venison and chorizo stuffed peppers
- 350g Scottish Slimmers venison meatballs, grillsteaks or burgers
- 2-3 sprays rapeseed oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 100g chorizo, chopped
- 1 tbsp tomato puree
- 2 tsp dried mixed herbs (or fresh thyme, chives and parsley)
- 125g cherry/pomodorino tomatoes, halved
- 4 tbsp uncooked brown basmati rice
- 4 medium bell peppers (any colour)
- 50g grated half fat cheddar cheese
- Salt and freshly ground black pepper
- Preheat the oven to 200°C /Fan 180°C/Gas 6.
- Put the venison into a bowl and use your hands or a wooden spoon to break it up. Spray the base of a deep frying/sauté pan with oil then heat until medium hot, add the onions and garlic and fry for 5 minutes until softened. Add the venison, stirring and pressing it to break it up for 5 minutes until it has browned then add the chorizo and cook until the red oil begins to appear. Now add the tomato purée with 75ml water, stirring well to dissolve, then the herbs and cherry tomatoes and cook for 5 minutes. Finally stir in the rice. Taste and season only if necessary. Set aside.
- Carefully slice off the top of each pepper (and reserve), scoop out the white membrane and seeds. If they don’t stand upright, then even the base up by slicing a little off the bottom. Set aside.
- Fold the rice into the venison mixture and use to fill the peppers, keeping the filling loose. Replace the tops.
- Set the peppers upright in a baking tray and spray each one with oil. Bake for about 30-35 minutes. After 20 minutes, remove the tops and sprinkle with the cheese before returning to the oven for about 10 minutes more (you may need longer depending on the pepper size) until the cheese is browned and bubbling and the peppers soft and lightly browned.
- Replace the tops and serve with an avocado and tomato salad or a chunky green salad.