Feature Recipe- Parrano Stuffed Peppers


1 cup white rice, cooked according to directions
4 bell peppers, any colour
1 tablespoon olive oil
2 cups chorizo, uncooked (or any sausage like Hot Italian)
½ cup medium onion, diced
1 cup medium tomato, diced
1 garlic clove minced
2 cups Parrano, grated
Salt and Pepper to taste

Preheat oven to 375º F

Cut the top ½ inch off the peppers. Clean out seeds and ribs from center. Dice the cut off top and reserve.

Heat a medium size pan on medium-high heat. Add olive oil and chorizo. Cook until slightly browned and almost cooked (about 3-5 minutes). Remove from pan and reserve in a large heat proof mixing bowl.

Add onion and remaining diced pepper to pan, cook for 3 minutes until onions are tender and translucent. Remove from heat and add to chorizo in bowl.

Add garlic, tomatoes, rice to chorizo mixture. Set aside and allow to cool.

Combine1 ½ cups of Parrano cheese to chorizo, vegetable and rice mixture. Mix thoroughly.

Stuff each pepper with chorizo mixture and bake in oven for 20 minutes. Remove from oven and top each with remaining cheese. Continue to bake for additional 10 minutes. Peppers should be tender and cheese melted with a light golden brown colour.

Serves 4

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