SPANISH STUFFED PEPPERS
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
Provided by Sarah Cook
Categories Main course, Side dish
Time 1h20m
Yield Serves 8 as a starter, or 4 as a lunch or light supper
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
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