Spanish Stuffed Peppers

Spanish Stuffed PeppersHalved mini bell peppers are excellent bases to stuff for two bite appetizers and snacks. They stay sturdy enough to hold heavier meat-based fillings, but once cooked they are tender enough to easily bite through. Their freshness and sweetness compliments richly flavoured chorizo but keeps the whole dish light. They are high in fiber, which makes them filling and helps the digestive process, as well as vitamin C, a nutrient necessary for strong immunity, wound healing and energy production.
Mini bell peppersChorizo, a smoky and spicy Spanish sausage, comes with a lot of flavour so it does not need any additional seasonings, cutting the ingredient list way down without sacrificing taste. Typically it is made with pork and its distinct flavour comes from smoked paprika. You simply have to cut open the casings, and the flavoured ground meat is ready to be cooked. Some corn adds sweetness and a texture contrast along with fiber, antioxidants, several B vitamins and minerals like iron and magnesium. Tomatoes bring it all together, with a sauce-like effect and contribute their own list of nutrients, including potassium and more vitamin C. Spanish Stuffed PeppersSpanish Stuffed PeppersSpanish Stuffed PeppersTopping the stuffed peppers with sour cream or plain Greek yogurt will help cut the heat if it is too spicy and sliced green onion adds a mild oniony sharpness. A bit of shredded mild cheese melted over top is another traditional option to mellow it out and add some creaminess.Spanish Stuffed Peppers

Spanish Stuffed Peppers
 
Prep time
Cook time
Total time
 
Serves: 24
INGREDIENTS:
  • 12 small bell peppers
  • 4 fresh chorizo links (around 1 lb)
  • 1½ cup tomatoes, chopped finely
  • 1 cup corn
  • Optional topping: sour cream, plain Greek yogurt or mild cheese
  • Optional topping: thinly sliced green onion
DIRECTIONS:
  1. Preheat oven to 400°. Heat a large skillet on the stove over medium heat. Cut the casings off the chorizo and discard, then place the meat in the hot skillet and sautée until cooked through and slightly browned, around 7-8 minutes. Drain and discard any excess oil. Add in the corn and tomatoes and continue to stir occasionally until the extra liquid from the tomatoes has evaporated, around 5 minutes. Meanwhile, cut the peppers in half, remove the seeds and lay them out side-by-side on a small baking sheet.
  2. Once the chorizo mixture is ready, spoon it into the peppers. Cover the sheet loosely with a large piece of aluminum foil and bake for 40 minutes, removing the foil halfway through. It is only necessary for half the time, to keep the tops from getting too crisp or burning.

Spanish Stuffed Peppers

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