Chorizo and Feta Cheese Stuffed Peppers with Crab Rice Crostini

Normally we stuff peppers with tuna and prawn mixture, however these long Mexican peppers come really nice stuffed with cheese and sausage. I use quinoa to absorb some of the excess moisture and I prefer it to bread crumbs because the pearls remain whole and give a nice texture.  Rice Crostini can be baked at the same time and can be a good alternative to bread or potatoes.

Stuffed Peppers
4 Green Peppers
100g Feta Cheese
100g Chorizo
1 Egg
1 tbsp Chopped Fresh herbs
1 tbsp Quinoa Pearls(or Bread Crumbs)
1 onion Finely Chopped
2 Cups  Garlic Tomato Sauce
1 tbsp olive oil

Crab Rice Crostini

240g Crab Meat
1 Cup Long Grain Rice
2 tbsp Parmesan Cheese
Fresh ground pepper
1 Small onion finely chopped
2 eggs
Butter to grease pan

Put rice and 2 cups water in a casserole cover with lid and bring to boil, reduce heat on lowest setting and simmer for 10 minutes. Turn off heat and leave covered to cool for another 15 minutes.  Add crab meat, onion and stir, then add eggs and cheese, ground black pepper and chopped herbs then stir so that all is well combined.  Grease pizza dish with butter, then spread rice mixture evenly and press gently with back of a spoon.  Bake in a 200c oven for 30 minutes.

Crumble feta cheese in a bowl, cut chorizo sausage into small cubes and add to cheese, add herbs, finely chopped onion, quinoa pearls and 1 egg and stir till all is well mixed.  Stuff peppers pressing filling gently inside with a spoon. Heat a griddle or electric sandwich toaster and grill peppers for just 5 minutes.  Put tomato sauce in an oven proof dish, then top with stuffed peppers drizzle one tablespoon olive oil and bake in 200c oven for 30-40 minutes till peppers are well cooked.  Serve with rice crostini.