Hello, fellow food enthusiasts! Today, I’m thrilled to share a recipe that’s perfect for those days when you crave a little bit of spice and Spanish flair at your dining table. Allow me to introduce you to my Sizzling Spanish Delight: Chorizo-Stuffed Bell Peppers with Manchego Cheese Melt. This dish is a dream come true for anyone who loves bold flavors and hearty meals.
Growing up in the UK, I was fortunate to experience a wide array of cuisines. My love for Spanish food blossomed during a memorable holiday to Barcelona, where vibrant markets and flavorful tapas left a lasting impression on me. This recipe brings back fond memories of the bustling Spanish streets and their irresistible aromas.
The star of this dish is undoubtedly the chorizo. Its smoky, spicy flavor pairs beautifully with the sweetness of bell peppers, creating a harmonious blend that’s both comforting and exciting. And let’s not forget the Manchego cheese! With its creamy texture and tangy taste, it adds an indulgent layer of deliciousness that ties everything together perfectly.
Cooking stuffed peppers has always been one of my go-to methods for an easy and impressive meal. They’re versatile and can be adapted to include a variety of filling options. Plus, they make for a visually striking centerpiece at the dinner table. Whether you’re hosting friends for a casual dinner or simply treating yourself to something special, these stuffed peppers are sure to please.
What’s better is that this dish doesn’t take ages to prepare, making it ideal for weekday dinners. With a little bit of prep, you can pop them in the oven and have time to relax while they bake to perfection.
As you let the tempting aroma fill your kitchen, feel free to indulge in a bit of armchair travel, letting your taste buds take you to the sun-drenched hills of Spain. Serve these peppers alongside a simple green salad or some crusty bread to mop up the saucy goodness.
I hope you enjoy making and, more importantly, eating this delight that brings a piece of Spain into your home. Don’t hesitate to share how it turned out for you in the comments below. Bon appétit, or should I say, ¡buen provecho!
Happy cooking, Al
Ingredients
– 4 large bell peppers
– 250g chorizo, sliced or diced
– 150g Manchego cheese, grated
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 200g canned chopped tomatoes
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 50g cooked rice
– 2 tablespoons fresh parsley, chopped (optional, for garnish)
Method
1. **Preheat Oven**: Preheat your oven to 180°C (350°F).
2. **Prepare Bell Peppers**: Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.
3. **Cook Chorizo Mixture**: Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until soft and translucent.
4. **Add Chorizo**: Add the chorizo to the pan, cooking for an additional 5 minutes until it starts to brown and release its oils.
5. **Mix in Other Ingredients**: Stir in the canned chopped tomatoes, smoked paprika, dried oregano, salt, and black pepper. Let the mixture simmer for about 5 minutes.
6. **Incorporate Rice**: Add the cooked rice to the pan and combine everything thoroughly. Cook for another 2 minutes, ensuring the rice is heated through.
7. **Stuff the Peppers**: Spoon the chorizo mixture evenly into each of the prepared bell peppers, packing it in tightly.
8. **Top with Cheese**: Sprinkle the grated Manchego cheese on top of the stuffed peppers, ensuring each one has a generous layer.
9. **Bake the Peppers**: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
10. **Garnish and Serve**: Remove the dish from the oven and let the peppers cool slightly. Garnish with freshly chopped parsley if desired before serving. Enjoy your sizzling Spanish delight!