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Serves 2

2 large fresh peppers
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 tsp capers chopped
1/2 tsp paprika
1/2 tsp cayenne
black pepper to taste
2 cooking chorizo sausage finely diced
100g uncooked brown rice
200ml chicken stock
100ml passata
1 tbsp chopped basil

Preheat oven to 180 Degrees
Bring a large pot of water to a boil.

Cut peppers in half and remove the seeds. Blanch in boiling water 2 minutes then remove and place on an oiled tray or oven dish.
Heat olive oil in a frying pan over medium/low heat.

Gently cook the onion until translucent.

Pop in the garlic, oregano, Paprika, cayenne, black pepper and chorizo, cook for 3/5 minutes.
Stir in rice, and cook 1 minute.

Pour in the chicken stock and passata and cook until nice and thick, for 20 minutes.

Add the chopped capers.
Fill peppers with stuffing mixture and bake for 15/20 minutes until all heated through.
Sprinkle over chopped basil and you’re good to go!

LOW FAT

VEGETARIAN

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