I like cooking meals that doesn’t involve using lots of different pots and pans, so this is pretty straight forward and doesn’t give you too much washing up! I decided not to cook the peppers, because it gives a nice crunchy texture to it.
Costs 76p per serving
4 peppers, top sliced off and deseeded
200g chorizo, roughly sliced
1 tin chopped tomatoes
250g long grain rice
500ml beef stock
1 tsp garlic powder
2 tsp paprika
1 onion, finely sliced
1. In a large pan, fry the chorizo and onion in a little oil until crisp. Add the rice, garlic powder and paprika, and stir until the rice is coated.
2. Pour in the beef stock and tinned tomatoes. Simmer on a medium heat, stir regularly for 20 minutes or until the rice is cooked. Spoon into peppers. If you would like the peppers cooked, put them in the oven for 10-15 minutes at 200C once you have stuffed them with rice.