Stuffed Pepper with Rice, Tuna and Chorizo

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 • One big onion • Fleur de Sel Olmeda Orígenes • Extra Virgin Olive Oil 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 made by: Javier López from ¡¡Oído  Cocina!! blog