Time: 30 min.
Complexity: easily
Servings: 4

Stuffed peppers are a comfort food classic. This lighter version fills the peppers with a succulent salad, yet retains everything we love about the dish: tender vegetables, delicious cheese, and a kitchen-filling aroma. These peppers, topped with Spanish chorizo ​​and Manchego cheese, will transport you to the Mediterranean coast. Serve with a glass of Tempranillo for the perfect dinner.

Ingredients:

• 1 lemon
• 4 cloves of garlic
• 4 sweet peppers of different colors
• 2 tablespoons extra-virgin olive oil
• 110g Spanish chorizo ​​sausage, casing removed and cut into small cubes
• 4 slices of bread, torn into bite-sized pieces
• 1 bunch Tuscan kale, thinly sliced
• 1 tbsp sherry vinegar
• 1/4 cup pitted dates, chopped
• 1/4 cup Castelvetrano olives, halved
• 1/4 cup fresh parsley leaves
• 60 g Manchego cheese, freshly grated
• 1/4 cup Marcona almonds, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, chorizo ​​sausage, leafy cabbage, Manchego cheese, sherry vinegar, olives, dates, almond

We recommend

Preparation:

Step 1
• Place a large saucepan half-filled with water over high heat and generously salt the water. Cut the lemon in half, then squeeze the juice and set aside 1 tablespoon of the juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 cloves of garlic and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
Step 2
• Prepare the peppers by cutting off the tops just enough to expose the seeds. Remove and discard the seed pockets and stems. Trim the undersides of the peppers, if necessary, to keep them stable. Finely chop the pepper tops and add them to a large bowl.
Step 3
• Carefully lower the peppers into boiling water, submerging them completely. Cook until crisp-tender, 4-6 minutes. The peppers should hold their shape and stand upright. Immediately transfer them to ice water to stop the cooking, for about 1 minute. Turn the peppers upside down on a plate lined with a paper towel to remove any remaining water.
Step 4
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the olive oil and chorizo ​​and cook until the sausage is fragrant and the oil turns golden brown, 1-2 minutes. Remove from the heat and use a slotted spoon to transfer the chorizo ​​to a bowl with the sliced ​​pepper. Add 2 teaspoons of the hot oil from the skillet to the bowl. The chorizo ​​will be crispy as it cools.
  
  Note
  
  I use Spanish olive oil Arbequina. It's produced in Catalonia, where I lived and worked for a while. I love this oil for salad dressings or quick frying because it has a delicate floral flavor.
Step 5
• Place the skillet with the remaining fat over medium heat. Spread the bread in the skillet in an even layer. Cook, stirring occasionally, until the bread is golden brown and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is almost toasted, add the garlic to the skillet and stir to distribute it throughout the bread. Set aside.
Step 6
• Add the kale, vinegar, and reserved 1 tablespoon of lemon juice to the bowl. Mix with your hands until the kale is slightly softened and coated with the dressing. Add the dates, olives, parsley, and toasted bread and toss gently.
Step 7
• Place the peppers upright on a serving platter. Fill each pepper with the salad. Sprinkle the salad generously with grated cheese. Sprinkle with chopped almonds and serve immediately.

Votes: 4