Tapas recipe for 8 as a starter, or 4 as a lunch or light supper people, takes only 20 mins; recipe has red pepper, plum tomato, ciabatta, garlic clove, chorizo, sherry vinegar, olive oil, granulated sugar and parsley.
Spanish stuffed peppers
Course: Tapas
Servings
8 as a starter, or 4 as a lunch or light supper
servings
Prep time
20 mins
Ingredients
- Red Pepper: 4 red peppers
- Garlic Clove: 3 fat garlic cloves, thinly sliced
- Olive Oil: 4 tbsp good-quality olive oil
- Parsley: parsley (optional) and more crusty bread, to serve
- Ciabatta: 1/2 ciabatta loaf, or similar, cut into 2 1/2 cm chunks
- Sherry Vinegar: 4 tbsp sherry vinegar
- Chorizo: 140g chorizo, cut into chunky slices
- Plum Tomato: 150g pack cherry or baby plum tomato (we use a mixture for their colour)
- Granulated Sugar: pinch of caster or granulated sugar
Directions
- Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
- Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.
