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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|2 largish sweet red peppers
|100g / 3½oz long grain rice
|100g / 3½oz Manchego cheese (Cheddar will
also do fine)
|100g / 3½oz Chorizo
|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
SERVINGS: 2 portions
: Mixing bowl and oven proof tray.
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.
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.
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.