Spanish Stuffed Peppers

Name: Spanish Stuffed Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8 as a starter, or 4 as a lunch or light supper
Cuisine: spanish
Ingredients: 4 red peppers; 150g pack cherry or baby plum tomato (we use a mixture for their colour); 1/2 ciabatta loaf, or similar, cut into 2.5cm 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

4.20 (11)

⏱ 80 mins 🍽 Serves 8 as a starter, or 4 as a lunch or light supper 🌶 spanish ✅ Easy 🏷 Main course

These vibrant Spanish stuffed peppers are a delightful dish, ideal as a starter or a light meal. Red pepper halves are filled with a hearty mixture of chorizo, baby tomatoes, garlic and ciabatta chunks. The filling is dressed with olive oil and sherry vinegar, then slow-roasted until the peppers are beautifully tender. A final scattering of parsley adds freshness before serving with crusty bread to enjoy all the delicious juices. This recipe captures the essence of Spanish flavours in a simple, comforting bake.

Ingredients

4 red peppers
150g pack cherry or baby plum tomato (we use a mixture for their colour)
1/2 ciabatta loaf, or similar, cut into 2.5cm 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

Set your oven to 220C/200C fan/gas 7. Slice each pepper in half lengthways, keeping the stalk intact, and discard the seeds. Arrange the pepper halves snugly in one or two casserole dishes with the cut sides facing upwards. Halve any larger tomatoes, then distribute the tomatoes, bread pieces, sliced garlic and chorizo slices among the pepper halves.
Pour the sherry vinegar over the filled peppers, followed by the olive oil. Season with a pinch of sugar, sea salt and black pepper. Cover the dish and bake for 30 mins until the peppers begin to soften. Take off the cover and continue baking for a further 30 mins. Allow the peppers to cool slightly, then garnish with parsley if desired. Spoon onto plates with the cooking juices and serve alongside crusty bread.

Nutrition (per serving)

Calories363 kcal

Fat21 g

Saturates5 g

Carbs31 g

Sugars14 g

Fibre6 g

Protein12 g

Sodium400 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinespanish