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Chorizo and Manchego Stuffed Peppers

Chorizo and Manchego Stuffed Peppers
Yields 8
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.
  1. 4 bell peppers halved lengthwise, stems and seeds removed
  2. 1 teaspoon kosher salt
  3. 3 tablespoons olive oil, divided
  4. 2 garlic cloves, minced
  5. 1 small onion, diced
  6. 1 cup quinoa
  7. ¾ cup chicken stock
  8. 7 ounces diced tomatoes
  9. ½ teaspoon saffron
  10. ½ teaspoon smoked paprika
  11. ½ teaspoon thyme
  12. ½ teaspoon oregano
  13. 1 cup grated Manchego, plus more for serving
  14. ½ pound pre-cooked chorizo, diced
  15. ¼ cup chopped flat leaf parsley
  16. 1 lemon, cut into wedges
  1. ►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.
  2. ► 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.
  3. ►Stir in chorizo and Manchego. Reduce heat to low and cover until peppers are ready.
  4. ►When peppers are cooked, fill them with quinoa mixture until peppers are overflowing.
  5. ►Finish peppers with additional finely grated Manchego and parsley. Serve with lemon wedges.
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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.

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