STUFFED PEPPER WITH RICE TUNA AND CHORIZO – Some easy & Fun Ideas for cooking with our Spanish partner Olmeda

(www.olmedaorigenes.com/eg/)

INGREDIENTS
•One jar of Piquillo Peppers Olmeda Orígenes
•One cup and half of Paella Rice Olmeda Orígenes
•60 gr of Chorizo del Pueblo Olmeda Orígenes
•One tin of White Tuna in Olive Oil Olmeda Orígenes
•One big Onion
Extra Virgin Olive Oil Olmeda Orígenes
Fleur de Sel Olmeda Orígenes
•Shredded Cheese
•Tomato Sauce

PREPARATION

  1. In a pan with water cook the rice with a pinch of salt.
  2. Peel the onions and cut into small pieces
  3. In a frying pan put the extra virgin olive oil and fry the onion with a pinch of salt until is slightly golden.
  4. Cut the chorizo into very small pieces and sauté in the same frying pan.
  5. In a bowl put the cooked rice, the fried onion, the chorizo, the tuna (drained), shredded cheese and tomato sauce.
  6. Fill the pepper with the bowl mixture.
Scroll to Top