Beef & Chorizo Baked Peppers topped with Mozzarella with Savoury Rice

Featuring Newman’s Own® Sockarooni Pasta Sauce


INGREDIENTS
For the peppers:
1 jar of Sockarooni Sauce
4 red bell peppers
1 medium onion, finely chopped
2 tbsp olive oil
500g lean minced beef
150g chorizo, chopped into small pieces
1 tsp cumin powder
1 tsp dry oregano
75 g grated cheddar or Mozzarella cheese

For the Rice:
1 jar of Sockarooni Sauce
2 jars of water
1 tsp sugar
200g uncooked rice

For the garnish:
Fresh Basil Leaves
Coarse ground sea salt and black pepper

 

Serves: 4

Pre-heat oven to 220°C/425°F/gas 7

RECIPE

For the peppers:

1. Heat the olive oil in a pan, add the onions and cumin and fry on a high heat until softened, stirring constantly for approximately 5 mins.  

2. Add the minced beef and stir for about 5 to 10 mins until the meat has browned and separated.

3. Reduce the heat to medium and add the chorizo and oregano and cook for a few minutes to allow the juices and flavours of the chorizo to come out.

4. Add 1 full jar of Newman’s Own Sockarooni sauce and simmer on a low heat for 30mins, stirring regularly.

For the rice:

1. Place the rice in a sieve and rinse under cold running water to remove excess starch.

2. Pour the rice into an oven proof tray and add 1 full jar of Newman’s Own Sockarooni sauce, and 1 tsp sugar. Refill the jar twice with cold water and stir into the tray.

3. Bake on the bottom rack of the oven for approximately 30mins – stirring half way through cooking.

4. Leaving the stalk attached, cut the peppers from stalk to bottom and deseed.

5. Stuff the peppers with the beef, chorizo and bolognese mixture, cover with foil and bake in the centre of an oven for 30 minutes. Remove the foil and top the peppers with grated cheese and cook for a further 5mins or until the cheese is fully melted and slightly golden.

To Serve:

1. Place 2 halves of the baked peppers on a plate and serve with the savoury rice on the side. Garnish with fresh basil and add coarse sea salt and black pepper to taste.

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