Independence Day on the 4th July, is one of the biggest American holidays, celebrating political freedom but mostly just having a great time. It's a time for fireworks, carnivals, families and most importantly, food!

Beef & Chorizo Baked Peppers

Beef & Chorizo Baked Peppers

Whilst it might be a holiday for the Americans there's no reason why we Brits can't get in on the 4th July spirit by cooking up a storm in the kitchen with Newman's Own. American-style rubs, marinades, sauces and salad dressings with flavours as big as the USA itself are all the key ingredients for cooking up a family feast.

Founded by the beloved American actor Paul Newman, Newman's Own has come up with the most delicious recipes to try out on 4th July to really give you the taste of America. All the post-tax profits from Newman's Own products go to the Newman's Own Foundation, with over £1million already being donated to a wide range of charities in the UK alone and over £250 million donated worldwide.

Serves: 4

Pre-heat oven to 220°C/425°F/gas 7

Ingredients:

  • For the peppers:
  • 1 jar of Newman's Own Sockarooni Sauce
  • 4 red bell peppers
  • 1 medium onion, finely chopped
  • 2 tbsp olive oil
  • 500g lean minced beef
  • 150g chorizo, chopped into small pieces
  • 1 tsp cumin powder
  • 1 tsp dry oregano
  • 75 g grated cheddar or Mozzarella cheese

For the Rice:

  • 1 jar of Sockarooni Sauce
  • 2 jars of water
  • 1 tsp sugar
  • 200g uncooked rice
  • For the garnish:
  • Fresh Basil Leaves
  • Coarse ground sea salt and black pepper

Method:

  1. Heat the olive oil in a pan, add the onions and cumin and fry on a high heat until softened, stirring constantly for approximately 5 minutes.
  2. Add the minced beef and stir for about 5 to 10 minutes until the meat has browned and separated.
  3. Reduce the heat to medium and add the chorizo and oregano and cook for a few minutes to allow the juices and flavours of the chorizo to come out.
  4. Add 1 full jar of Newman's Own Sockarooni sauce and simmer on a low heat for 30 minutes, stirring regularly.

For the rice:

  1. Place the rice in a sieve and rinse under cold running water to remove excess starch.
  2. Pour the rice into an oven proof tray and add 1 full jar of Newman's Own Sockarooni sauce, and 1 tsp sugar. Refill the jar twice with cold water and stir into the tray.
  3. Bake on the bottom rack of the oven for approximately 30 minutes - stirring half way through cooking.
  4. Leaving the stalk attached, cut the peppers from stalk to bottom and deseed.
  5. Stuff the peppers with the beef, chorizo and bolognese mixture, cover with foil and bake in the centre of an oven for 30 minutes. Remove the foil and top the peppers with grated cheese and cook for a further 5 minutes or until the cheese is fully melted and slightly golden.

To Serve:

  1. Place 2 halves of the baked peppers on a plate and serve with the savoury rice on the side. Garnish with fresh basil and add coarse sea salt and black pepper to taste.

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