Prep time: 50 min
Ready in: 1 hour, 5 min
Serves: 4
Ingredients:
Extra-virgin olive oil
1/2 small onion- finely diced
Salt
Pinch crushed red pepper flakes
1 garlic clove- smashed, finely chopped
1/4 lb. chorizo- casing removed, finely chopped
1/2 c. bread crumbs
1/2 c. aged Manchego- grated
1/2 bunch Italian parsley- leaves finely chopped
1 (10 oz.) jar piquillo peppers- drained, patted dry
2 c. baby arugula
1/4 c. almonds- sliced, toasted
2 scallions, white and green- cut very thin on the bias
Sherry vinegar
Directions:
- Coat a sauté pan, over medium heat, with olive oil
- Add onion, season with salt to taste, and toss in crushed red pepper
- Sauté onions until soft and very aromatic, about 4- 5 min
- Add garlic and sauté for 2- 3 more min
- Stir in chorizo and cook for 2- 3 min
- Turn off heat and stir in bread crumbs
- Let mixture cool
- When cool, add cheese and parsley
- Taste and adjust seasoning if needed
- Preheat oven to 350
- Stuff peppers with filling and arrange them on a sheet pan
- If there is extra stuffing, press a little on top of each of the peppers
- Put peppers in oven to warm through, about 8 min
- While peppers are in oven, combine arugula, almonds, and scallions in a large bowl
- Dress salad with sherry vinegar, olive oil, and salt, to taste
- Check for seasoning and divide salad between 4 plates
- Remove peppers from oven and arrange 2 peppers on each salad
- Serve while peppers are warm
*Jen found recipe here
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