Chorizo and Cheese Stuffed Piquillo Peppers Recipe
Yield: 6 appetizer servings
Ingredients:
2 tablespoons Essential Pantry Rice Bran Oil
1/2 cup yellow onion, small dice
2 teaspoons minced garlic
1/2 pound cured Spanish chorizo, outer membrane removed, finely chopped
6 large swiss chard leaves, stems & ribs removed, fine chiffonade
1 cup finely diced tomato
1/3 cup Spanish red wine, such as Riojo or Tempranillo
12 Piquillo Peppers
¼ cup finely grated Manchego cheese
¼ cup cup soft goat cheese
1/2 teaspoon Fine Sea Salt
1/8 teaspoon ground Essential Pantry Tellicherry Black Peppercorns
Preheat oven to to 400°F.
Directions:
1. In a large sauté pan, heat the rice bran oil over medium high heat and add the chorizo.
2. Once the fat begins to render, add the onion and garlic and sauté until the onion and garlic are translucent, approximately 5 minutes.
3. Season lightly with sea salt and black pepper.
4. Add the swiss chard, diced tomato and red wine and cook until the swiss chard has wilted and the liquid has cooked off, about 5 minutes.
5. Set the filling aside for a few minutes to cool before stuffing the peppers.
6. Combine the Manchego and goat cheeses together.
7. Generously stuff each pepper with the chorizo mixture, then place 1 tablespoon of the cheese mixture in the center of each.
8. Place the stuffed peppers in a shallow baking dish and bake at 350°F for approximately 10 minutes or until heated through.
Serve immediately.
