Stuffed Peppers, Sardines and Cornbread – the must-have ingredients for Portugal’s Summer festivities. In Portugal, June is when the main religious festivities take place. From gatherings with family and friends to popular festivals, there are many reasons to celebrate, especially at the table.
Let this delicious Stuffed Peppers recipe inspire you as you prepare your alfresco summer gatherings!
In our section 12 months, 12 exclusive recipes, you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (for 8 peppers)
8 peppers of different colours
¼ of a pepper of your choice, diced
250 g long grain white rice
450 ml water (approx.)
1 small onion, chopped
2 garlic cloves, chopped
1 chorizo
1 bay leaf
1 drizzle of olive oil
A pinch of salt and black pepper
1 drizzle of lemon juice
1 handful parsley, finely chopped
100 g cornbread
40 g aged, spicy cheese
Method
For the chorizo rice:
Boil the water.
Heat a good amount of olive oil in a pan.
Add the chopped onion and let it brown for a few minutes.
Then add the chopped garlic and the bay leaf.
Cook for another minute and add the chorizo.
Then add the ¼ of the pepper.
Stir and cook until the chorizo sausages start to release fat.
Finally, add the rice. Stir well, letting it fry a little.
Add the boiling water to just above the level of the rice. Mix well and season with salt and black pepper.
Add a drizzle of lemon juice to help loosen the rice.
Cover the pan and cook for about 12–15 minutes.
Switch off the heat and leave to stand for 10–15 minutes before stirring in the chopped parsley.
For the cornbread crust:
Chop the cornbread and the cheese, obtaining a sandy mixture.
Stuff the peppers:
Meanwhile, turn the oven on to 200 ºC.
Wash the peppers, cut off the tops and remove the seeds.
Stuff each pepper with the rice and finish with a layer of the cornbread crust.
Cover each pepper with its lid and bake for roughly 30 minutes (or until the peppers are tender).
Keep an eye on them and, in the last few minutes, remove the ‘lids’ and let the crust crisp up.
Serve as a starter or main course, with a lettuce and tomato salad, for example.
More recipes for alfresco gatherings
Sardine and pepper squares
Chicken skewers with cornbread and peppers
RODI products used in the preparation of this Banana Peel Cake
Sink: Xeron 116
Tap: Line MN 807
Accessories: Bamboo chopping board + Ghost drainer
Recipe developed by:
