09 Mar Stuffed Pepper with Rice, Tuna and Chorizo

[vc_row][vc_column][vc_column_text]

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

Directions:

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.

Recipe from ¡¡Oído Cocina!!

[/vc_column_text]