Stuffed Peppers with Chorizo
Today I am going to share with you stuffed peppers with chorizo.
The peppers used in this dish are called ‘banana peppers’ as they are long and thin, but I’ve also chosen to use a couple of small regular peppers to stuff too.
You can get chorizo (smoked or plain) in many stores. They can be fried, steamed, grilled or done on the BBQ, and they are often cooked in a casserole, sliced with potatoes. In Spain they are very popular as part of a tapas. For this recipe, they are stuffed with chorizo, which is a great combination. My husband loves these stuffed peppers with chorizo, so do my children.
I first tried a dish similar to this in a restaurant in London (sadly I can’t remember where it was!) – they used some kind of herby sausage, and I remember thinking I could do something similar, but with a twist – my twist is the chorizo.
You can keep chorizo in or out of the fridge but I prefer to keep them in the fridge.You can also make this dish with a sausage called merguez, it’s from North Africa. They taste amazing. Let’s see what we have done with them and how to create this simple dish.
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Stuffed Peppers with Chorizo
Course
Main Course
Servings
Prep Time
Cook Time
5 Servings
35 minutes
40 minutes
Ingredients
3 Banana Peppers Opened and de-seeded
2 Mini Yellow peppers Opened and de-seeded
1 Medium Red Pepper Finely Chopped
1 Small Red Onion finely chopped
1 Clove Garlic Crushed
3 Tsp Pine Nuts
1.5 Tsp Salt & Pepper
2 Tbsp Water
1 Litre Salted Water To Cook the peppers
1 long Chorizo or Merguez, skinned
Servings: Servings
Instructions
Wash all the peppers, cut each end off and de-seed. Put in a pan with salted water for about 3min or until they become soft, but not too soft. Using this method you will fill every last bit of each pepper with the stuffing as they become easy to handle without breaking them.
Let the peppers cool down. Drain and pat down with a tea towel in the meantime.
Now skin the Chorizo (or Mergueze) and chop into very small pieces. Fry the chorizo for one minute then add the chopped red onion, pine nuts and chopped peppers, and continue to fry for 3 min. No need to add any oil as the meat is full of fat. Add the garlic, salt, pepper and two tablespoons of water so that the garlic doesn’t burn.
Stir fry for 2 min, take off the heat, and let the mixture cool down a little (so you don't burn yourself when you are filling them!)
Using a table knife, fill the cooked peppers with the mixture making sure you completely fill the inside of the peppers. Pack them well, but be careful not to break or split them.
Take a Pyrex or shallow dish and roast in a hot oven (gas mark 5, 195c) for for 30 min.
There is no need to overcook as it’s all already cooked.
Serve either on a bed of rice or with a crisp salad, perhaps with some chutney.
You can also eat them cold sliced on a bed of salad or salsa and some nice herby bread.
I prefer them hot.
Enjoy!
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The post Stuffed Peppers with Chorizo appeared first on Cook With Sally.