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Spanish Stuffed Peppers

The house will smell heavenly as these delicious peppers roast in the oven, and the taste lives up to the promise of the aroma! The dish is simple to throw together, but flavorfully complex — as long as you secure good-quality ingredients, there’s a big bang for your buck here. You’ll need nothing more than a green salad alongside to be perfectly satisfied!

You’ll note in the photo above that we tweaked the recipe a bit: one of our sons *still* claims to be tomato-averse (sigh), so we swapped in chunks of summer squash for the stuffing of his peppers.

Spanish Stuffed Peppers

4 red bell peppers
6 oz. cherry tomatoes or baby plum tomatoes
a few thick slices of ciabatta (or similar bread), cut into ½“ cubes
3 fat cloves garlic, thinly sliced
5 oz. Spanish chorizo, cut into chunky slices
4 tbs. Sherry vinegar
4 tbs. olive oil
pinch of caster or granulated sugar
parsley (optional) and more crusty bread, to serve

Heat the oven to 425°F. Halve the peppers through the stalk, then cut out and discard the seeds. Sit the peppers snugly, cut side up, in a casserole or heavy pan (or two if needed). Halve any larger tomatoes, then divide them, the bread chunks, garlic, and chorizo between the pepper halves.

Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt, and freshly ground black pepper. Bake for 30 minutes, covered, until the peppers are tender and collapsing a little. Uncover and cook for a further 30 minutes. 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.

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