Kathie Lee & Hoda: Stuffed Peppers
Smoked Paprika “gives a nice little earthy tone to the dish,” Correia said. This is another delicious recipe that you can customize by adding your own favorite ingredients to the mix. Tell me how you would put your own touch on this recipe by leaving a comment.
Does it matter what color of bell peppers you use? I tend to go with whatever color of bell peppers are on sale when I’m getting groceries. But Correia said that sometimes the taste of green peppers can be overpowering, so keep that in mind. He also recommended roasting the tops of the peppers and placing them back on top at serving time for an elegant presentation.
Today Show: Rui Correia Stuffed Roasted Bell Peppers Recipe Ingredients
- 6 to 8 Bell Peppers
- 1 minced Onion
- 6 oz diced Chorizo
- 2 cups Long Grain Rice
- 2 or 3 Bay leaves
- 2 minced cloves Garlic
- 1 tbsp Smoked Paprika
- 4 cups Water
- 2 cups Green Peas (or use Zucchini)
- 2 tbsp Olive Oil
- Salt & Pepper
Rui Correia: Today Show Stuffed Roasted Bell Peppers Recipe Directions
- Preheat the oven at 425 F.
- Cut the tops off each of the peppers. Carefully remove and discard the insides of the peppers. Reserve the peppers.
- Heat olive oil in a skillet. Brown the chorizo with onion, garlic, and smoked paprika. Sweat these ingredients until the meat begins to brown.
- Add water with rice and bay leaves. Bring to a boil. Cover and simmer, stirring occasionally, until all the liquid has absorbed; rice will be puffy.
- Take off heat and let rest at room temperature; salt and pepper.
- Add green peas and cilantro to the filling mixture.
- Use the filling to stuff each of the peppers. Arrange them on a baking sheet and brush the outsides with olive oil.
- Roast the peppers for about 20 minutes. Let cool for a moment before serving.