Bell Peppers Stuffed With Chorizo Pilaf - cooking recipe

Ingredients

2 None green bell peppers, halved lengthwise, seeds and membranes discarded
1 None red bell pepper, halved lengthwise, seeds and membranes discarded
1 None yellow bell pepper, halved lengthwise, seeds and membranes discarded
2 None chorizo sausages, finely chopped
1 None Spanish onion, finely chopped
3.5 oz basmati rice
2 None chicken bouillon cubes, dissolved in 3 cups boiling water
2/3 cup sour cream
1/4 cup fresh cilantro, finely chopped, plus extra leaves, to serve
None None mixed greens, to serve

Preparation

Preheat broiler. Cover peppers with boiling water. Set aside for 15 mins, or until slightly softened. Drain. Transfer to a greased baking tray, cut side up.
Meanwhile, cook chorizo and onion over low heat, stirring, for 8 mins, or until fat renders and onion is very soft. Add rice and cook, stirring, for 1 min. Add stock mixture, cover and simmer for 15 mins, or until all liquid is absorbed and rice is tender. Distribute between pepper halves and broil for 3 mins, or until tops are crisp and golden brown.
To serve, combine sour cream and cilantro. Drizzle over peppers and sprinkle with reserved cilantro. Serve with mixed greens.