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Spanish stuffed peppers

Contains pork – recipe is for non-Muslims only
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze

  • Prep: 20 mins
    Cook: 1 hrs
  • Serves 8 as a starter, or 4 as a lunch or light supper
  • Easy
  • Serves 8 as a starter, or 4 as a lunch or light supper
  • Easy
  • Calories 363
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 14
  • Protein 12
  • Fat 21
  • Fibre 6
  • Salt 1

Nutrition per serving

  • Calories 363
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 14
  • Protein 12
  • Fat 21
  • Fibre 6
  • Salt 1

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

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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