Nutrition Facts
4 servings
4
Recipe for Stuffed Peppers with Spinach, Cheese, and Chorizo
Serve straight out of the oven with a green salad, seasoned with balsamic vinegar and olive oil.
Ingredients
2 Round yellow bell peppers
50 Mild chorizo
25 Toasted pine nuts
1 White onion
4 Olive oil
Salt
2 Eggs
25 Grated Parmesan
250 Spinach
Pepper
Directions
1
Cut the peppers in half, cook them for 20 minutes in the oven at 180°C with a drizzle of olive oil on top and a little water at the bottom of the dish.
2
Chop the onion and sauté it in 3 tablespoons of olive oil, add the spinach and cook gently for 5 minutes. Transfer to a bowl and let cool.
3
Let cool with the spinach and add the pine nuts, the cheese in pieces, the diced chorizo, and the eggs. Season lightly with salt and pepper. Gently mix everything together.
4
To finish, with the filling, fill the halved peppers removed from the oven, sprinkle some parmesan on top and drizzle with olive oil. Place in the still warm oven for 30 minutes at 180°.
Ingredients
Ingredients
2 Round yellow bell peppers
50 Mild chorizo
25 Toasted pine nuts
1 White onion
4 Olive oil
Salt
2 Eggs
25 Grated Parmesan
250 Spinach
Pepper
Directions
Directions
1
Cut the peppers in half, cook them for 20 minutes in the oven at 180°C with a drizzle of olive oil on top and a little water at the bottom of the dish.
2
Chop the onion and sauté it in 3 tablespoons of olive oil, add the spinach and cook gently for 5 minutes. Transfer to a bowl and let cool.
3
Let cool with the spinach and add the pine nuts, the cheese in pieces, the diced chorizo, and the eggs. Season lightly with salt and pepper. Gently mix everything together.
4
To finish, with the filling, fill the halved peppers removed from the oven, sprinkle some parmesan on top and drizzle with olive oil. Place in the still warm oven for 30 minutes at 180°.
Notes
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