Name: Spanish stuffed peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8 as a starter, or 4 as a lunch or light supper
Cuisine: Spanish
Ingredients: 4 red peppers; 150g pack cherry or baby plum tomato (we use a mixture for their colour); ½ ciabatta loaf, or similar, cut into 2.5cm chunks; 3 fat garlic cloves thinly sliced; 140g chorizo cut into chunky slices; 4 tbsp sherry vinegar; 4 tbsp good-quality olive oil; pinch of caster or granulated sugar; parsley (optional) and more crusty bread, to serve

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Spanish stuffed peppers

Spanish stuffed peppers

Sarah Cook

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Serves 8 as a starter, or 4 as a lunch or light supper

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.2 out of 5.11 ratingsRate

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Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze

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Ingredients

Nutrition

Units:

MetricUS

4 red peppers
150g pack cherry or baby plum tomato

(we use a mixture for their colour)
½ ciabatta

loaf, or similar, cut into 2.5cm chunks
3 fat garlic cloves

thinly sliced
140g chorizo

cut into chunky slices
4 tbsp sherry vinegar
4 tbsp good-quality olive oil
pinch of caster or granulated sugar
parsley

(optional) and more crusty bread, to serve

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Nutrition: per serving (4)

kcal363
fat21g
saturates5g
carbs31g
sugars14g
fibre6g
protein12g
salt1g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
step 2

Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

Recipe from Good Food magazine, June 2014

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A star rating of 4.2 out of 5.11 ratings

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