Chorizo and Manchego Stuffed Peppers
Saffron and paprika inspire paella flavors inside roasted peppers. Precooked or dry cured chorizo can be used interchangeably. Use red, orange, or yellow bell peppers; green peppers are not recommended as they are too bitter.
Ingredients
- 4 bell peppers halved lengthwise stems and seeds removed
- 1 teaspoon kosher salt
- 3 tablespoons olive oil divided
- 2 garlic cloves minced
- 1 small onion diced
- 1 cup quinoa
- ¾ cup chicken stock
- 7 ounces diced tomatoes
- ½ teaspoon saffron
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 cup grated Manchego plus more for serving
- ½ pound pre-cooked chorizo diced
- ¼ cup chopped flat leaf parsley
- 1 lemon cut into wedges
Instructions
- ►Heat oven to 400°F. Arrange peppers in a sheet pan, face down. Drizzle with olive oil and salt. Roast for 15 minutes, until peppers are tender.
- ► Sauté onion and garlic in olive oil in a heavy bottomed skillet. Add quinoa and toast in oil with onions for a minute before adding chicken stock and tomatoes. Stir in saffron, paprika, thyme, and oregano. Bring liquid to a boil, then reduce heat and allow liquid to simmer until all liquid is absorbed, about 20 minutes.
- ►Stir in chorizo and Manchego. Reduce heat to low and cover until peppers are ready.
- ►When peppers are cooked, fill them with quinoa mixture until peppers are overflowing.
- ►Finish peppers with additional finely grated Manchego and parsley. Serve with lemon wedges.
Jackie Botto
Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.
