Stuffed sweet capsicums

SERVES 6 AS A STARTER OR 3 AS A MAIN

95 g (3¼ oz/½ cup) wild rice

100 g (3½ oz/½ cup) basmati rice

1 chorizo sausage, diced

olive oil

2 garlic cloves, finely chopped

400 g (14 oz) minced (ground) turkey

2 teaspoons chopped coriander (cilantro) leaves

2 tomatoes, peeled, seeded and chopped

¼–½ red onion, finely diced

1 avocado, diced

6 sweet red capsicums (peppers)

oil spray

SAUCE

400 g (14 oz) tin of chopped tomatoes

1 teaspoon smoky tomatina spice mix

¼ teaspoon chilli powder

20 g (¾ oz) grated 70% cocoa dark chocolate

blueberries, to serve

1 handful of coriander (cilantro) leaves, to serve

Cook the wild rice in a large saucepan of boiling water for about 1 hour, or until the rice cracks and splits open. Meanwhile, cook the basmati rice in boiling water until tender, drain.

Preheat the oven to 180°C (350°F/Gas 4). In a frying pan, fry the chorizo in a splash of olive oil until it starts to colour, then add the garlic and cook for a few minutes before adding the turkey, giving it a good stir to break the meat up. Once the turkey is just cooked through, season with salt and pepper and mix in the coriander, then remove from the pan and set aside.

Mix the two rices, tomato, onion and avocado together, then add the meat and thoroughly mix. Cut the capsicums on the diagonal about 3–4 cm (1¼–1½ inches) from the stem, remove the seeds and then stuff with the rice and meat mix, using the thick end of a chopstick to push the stuffing deep down into the bottom of the capsicum. Stuff the lid also.

Lay the stuffed capsicum on a lightly oiled baking tray and place the lid of each capsicum against the one it was cut from. The capsicum will almost look whole again. Spray with a little olive oil and cook for about 20–30 minutes until the capsicums are softened and coloured.

For the sauce: Blitz the tomatoes into a purée in a blender, then bring to a simmer in a saucepan. Add the tomatina and chilli and simmer for a few minutes, then add the grated chocolate and make sure it melts completely through the sauce. Check for seasoning.

To serve, put some sauce in the middle of a plate and place a capsicum and its lid on top of the sauce. Scatter some blueberries around the capsicum and in the sauce, then garnish with some coriander.