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Spanish Stuffed Pepper Recipe

A sweet roasted pepper stuffed with a mixture of chorizo, manchego cheese, rice and a few other ingredients make a testy starter or even a small main meal. Designed in the kitchens of CookUK for your pleasure.

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Spanish stuffed sweet peppers

INGREDIENTS                         

2 largish sweet red peppers (bell peppers)
100g / 3½oz long grain rice
100g / 3½oz Manchego cheese (Cheddar will also do fine)
100g / 3½oz Chorizo
1 egg
1 level teaspoon of wholegrain mustard.
Salt and pepper - only a little because the Chorizo will spice up the rice very nicely.

PREPARATION TIME

: 10 minutes

COOKING TIME

: 30 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? No

SERVINGS

: 2 portions

COOKING EQUIPMENT

: Mixing bowl and oven proof tray.

PREPARATION

Boil the rice according to the packet instructions, it normally takes about 12 minutes. Continue with the preparation and recipe instructions below while the rice is boiling.
Pre-heat the oven to 190°C / 375°F / Gas Mark 5.
Cut the top off third off both sweet peppers (see picture below) and carefully remove the pips and as much of the pith as you can without damaging the red pepper.
Chop the Chorizo into small pieces.
Grate the cheese.
The remainder of the preparation can be done while the red peppers are initially cooking (see instructions below).

COOK'S NOTES FOR SPANISH STUFFED PEPPERS

Spanish cuisine relies on top quality ingredients cooked to perfection and this recipe epitomises those principles. Take one largish red sweet pepper, some chorizo, grated Manchego cheese with cooked rice and an egg and you have a very appetising and good looking meal.

Simple and quick to cook Spanish stuffed peppers can really be prepared and cooked in 40 minutes from beginning to end. The sweet red peppers (try green or yellow ones if you prefer) look great stuffed with the rice. All the ingredients in this recipe are approximate and can be varied according to your taste.

We include cooking the rice in the recipe instructions but leftover cooked rice will do equally well.

RECIPE INSTRUCTIONS

STEP 1

Place the chopped Chorizo into the sliced sweet peppers and place them on a baking tray in the pre-heated oven.

Let the red peppers roast for 10 minutes then remove them from the oven, tip out the Chorizo onto the baking tray and place the Chorizo and sweet peppers back into the oven for five more minutes.

STEP 2

While the sweet peppers are roasting break the egg into a mixing bowl and whisk lightly with a fork. Add the cooked rice, cheese and mustard, stirring the mixture well. Add in the cooked chorizo and stir again.

Stuff the sweet peppers with the mixture filling them well but being careful not to tear the peppers.

Place the filled peppers back into the oven for a final 15 minute roasting. Serve immediately.

 Stuffed Spanish Sweet Peppers
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Copyright 2006 - 17 David Marks. All rights reserved.