Ingredients

Steps

• Preheat the oven to 180°C.
• Place the pepper half into a roasting tin with garlic and rosemary.
• Drizzle with 30ml of olive oil and roast for 12 minutes until softened.
• Heat the remaining oil in a pan and fry the onion until translucent.
• Add the chorizo and fry for 4 minutes.
• Stir in the cooked rice and heat through.
• Remove the pepper from the oven and fill with the chorizo rice mixture.
• Transfer to a serving plate and serve immediately.