These Chorizo Stuffed Sweet Peppers are spicy and filling, and topped with peppery arugula and pan-fried chorizo. Served with tomato sauce. Deelish.
Chorizo Stuffed Sweet Peppers
Recipe type: Main Course
- 4 red, green, orange or yellow peppers
- 300g ground turkey
- ½ onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1½ cups cooked rice
- ½ cup pecorino cheese, and some more to garnish
- 1½ tsp Tabasco sauce (but start with less and adjust to taste)
- 1 standard size bottle of strained tomatoes
- 2 tbs tomato paste
- 2 tsp hungarian paprika
- 2 tbs of pesto, or fresh chopped basil, if available
- salt and pepper
- Preheat the oven to 350F. Core the peppers and slice in half lengthwise, discarding the seeds and tops.
- In a skillet, preheat the olive oil over medium heat, then add the chopped onion and saute until softened, about 3 mins. Season the ground turkey with salt and pepper and add to the skillet and lightly brown, stirring occassionally. Stir in the garlic and saute for 1 minute.
- In a bowl, combine the tomato sauce, tomato paste, paprika and half of the Tabasco sauce. Salt and pepper to taste. Add the ½ of the mixture to the skillet, then stir in the rice and pecorino cheese. Add about ½ cup of tomato sauce to coat the mixture. Turn off the heat.
- Divide the mixture evenly between the four peppers, stuffing them to the top. Place in a baking dish. Spoon a bit of tomato sauce over the tops, and pour the remaining sauce into the bottom of the pan. Spoon the pesto over the top. Bake for 20 minutes, then cover with foil and bake for 30 more.
- Serve with more pecorino cheese and thin slices of pan-fried chorizo. Place arugula and top and season with ample pepper.