Cheesy Mini Peppers & Braised Chorizo 


For a food lover the ultimate way to dine has to be tapas style… a little bit of this, a little bit of that. It’s what dreams are made of. Seeing as I’m a greedy bitch, multiple small meals are how I live my life. Whether they’re full of greens or full of cheese, I’m happy. Here’s a couple of little treats to add to your tapas menu or to simply have on their own for a perfect nibble alongside a drink or two.

To stuff those little baby peppers I’ve opted for smoked mozzarella. It’s a gorgeously oozy cheese with a hint of smokey goodness, but to be honest the main reason I used it was because it happened to be in the fridge in the time! Crack on and stuff your peppers with any cheese of your choice, you can’t go wrong. The chorizo is cooked in red wine, don’t skimp and buy a shit bottle (it’ll taste too vinegary) but also don’t go crazy and spend too much either because at the end of the day you’re not drinking (much of) it.

Top tip – any wine leftover from the cooking pot can be frozen in an ice cube tray and used for adding to sauces as and when needed. It’ll add another depth of flavour in your Sunday gravy.


Ingredients:

Stuffed Peppers

  • 400g jar of piquante peppers, drained
  • 200g smoked mozzarella, cut into small cubes

Braised Chorizo

  • Chorizo ring, approx 225g
  • 500ml red wine
  • Rosemary sprigs
  • 4 garlic cloves, whole

Method:

  1. Slightly crush the garlic cloves, put in a medium size saucepan with the wine, rosemary and chorizo. Bring to the boil for a few minutes before turning down to a simmer. Cook for approximately 20 minutes, until the liquid has reduced by about half.
  2. While your Chorizo is cooking get stuffing those peppers.
  3. Cut the top off the peppers and scrape out the seeds, carefully so as not to break them.
  4. Whack that cheese in the peppers and place under the grill for a few minutes until the cheese has melted. Be sure to watch it as it’s easy to burn.
  5. Slice up the chorizo and if you fancy a bit of crispness to it then pop it under the grill for a just under a minute.
  6. Serve with bread, olives and all things tasty. Oh and drink the rest of that bottle of red too.. you wouldn’t want to waste it.

One Comment Add yours

  1. Neil says:

    Good gratuitous swearing Pip.
    More please 😁😁x

    Liked by 1 person

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