Spanish stuffed peppers

Spanish stuffed peppers

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(4 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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: per serving (4)

  • kcal363
  • fat21g
  • saturates5g
  • carbs31g
  • sugars14g
  • fibre6g
  • protein12g
  • salt1g
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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 2½ cm chunks
  • 3 fat garlic cloves, thinly sliced
  • 140g chorizo, cut into chunky slices
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 tbsp sherry vinegar
  • 4 tbsp good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch of caster or granulated sugar
  • parsley (optional) and more crusty bread, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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littleones59
18th Sep, 2014
5.05
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
1st Jul, 2014
2.55
I made exactly according to the recipe but the peppers weren't soft enough. Also, I found the finished dish too vinegary.
annabel1982
22nd Jun, 2014
5.05
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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joelle23
18th Sep, 2015
Made a dish inspired by this last night and it was great! 1. I put the pepper halves into the oven to soften them while I prepared the stuffing. - one whole pepper per person as an evening meal 2. Good quality bread, cut into croutons and grilled to crisp. Toast pine nuts 3. 2-3 baby tomatoes per pepper half in a bowl with: ripped up basil, cubed feta, Diced chorizo, the croutons, and pine nuts, crushed garlic. Drizzle olive oil and balsamic vinegar into the bowl. Add a splash of red wine. Season with salt/pepper and mix the whole lot up 4. Spoon the mix into the softened pepper halves and put it all back in the oven for ~30 mins Served with: Home made guacamole, sweet potato wedges (these went in the oven at the same time as the empty pepper halves), some greens. It got 10 stars from all who ate it!