Spanish stuffed peppers

Spanish stuffed peppers

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

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

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

Nutrition and extra info

Nutrition info

Nutrition per serving (4)

kcalories
363
protein
12g
carbs
31g
fat
21g
saturates
5g
fibre
6g
sugar
14g
salt
1g

Ingredients

  • 4 red peppers
  • 150g pack cherry or baby plum tomatoes (we use a mixture for their colour)
  • ½ ciabatta loaf, or similar, cut into 2½ cm 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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Method

  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.
  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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Comments

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littleones59's picture
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I made these many times over the summer to serve with bbq. I did it without bread as I am wheat intolerant, but still yummy. Just such an amazing combination of flavours!

Frantic Flapjack's picture
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I made exactly according to the recipe but the peppers weren't soft enough. Also, I found the finished dish too vinegary.

annabel1982's picture
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I made these as part of a tapas inspired meal. I prepped them ahead of time so all I had to do was pop them in the over. Really easy to do - you don't have to use ciabatta, it's a good way to use up bits of leftover bread. The end result was soft, sweet tasty peppers that everyone loved.

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