Serves 8
80 min
Spanish Stuffed Peppers
Recipe GLPR71db500d84c838
Roasted red pepper halves filled with a savory mixture of bread chunks, chorizo, cherry tomatoes, and garlic, finished with a bright sherry vinegar and olive oil dressing. The peppers become tender and caramelized as they bake, creating a rustic Spanish main course that's naturally dairy-free and full of flavor. Serve with crusty bread to soak up the delicious pan juices.
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Ingredients
4 red bell peppers
150 g cherry or baby plum tomatoes
½ loaf ciabatta loaf or similar bread, cut into 2.5cm chunks
3 garlic cloves, thinly sliced
140 g chorizo, cut into chunky slices
4 tbsp sherry vinegar
4 tbsp extra-virgin olive oil
pinch caster sugar
sea salt and black pepper to taste
fresh parsley, optional
crusty bread, to serve
Directions
Preheat your oven to 220°C (200°C fan/gas mark 7). Cut each red pepper in half lengthwise through the stalk, then remove and discard all seeds and white membranes. Arrange the pepper halves cut-side up in one or two casserole dishes, fitting them snugly together.
Halve any larger tomatoes if needed to make them uniform in size. Distribute the tomato halves, bread chunks, sliced garlic, and chorizo slices evenly among the pepper halves.
Drizzle the sherry vinegar over all the peppers, then drizzle the olive oil evenly across the dish. Sprinkle with a pinch of sugar, sea salt, and ground black pepper to taste.
Cover the casserole dish with foil or a lid and place in the preheated oven. Bake for 30 minutes until the pepper flesh is tender and beginning to soften.
Remove the foil or lid and return the peppers to the oven for an additional 30 minutes. The peppers should become tender and slightly collapsed, and the filling should be golden and cooked through.
Remove from the oven and allow the peppers to cool slightly. Scatter fresh parsley over the top if desired, then transfer the peppers to serving plates, spooning the pan juices generously over each portion. Serve alongside crusty bread for soaking up the flavorful juices.
