Ingredients:

  • 2 large red bell peppers (about 400g), halved lengthwise and seeded
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 100g)
  • 2 cloves garlic, minced
  • 175g chorizo, casings removed and crumbled
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ cup uncooked long-grain rice (about 100g)
  • 1 ½ cups chicken broth (360 ml)
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 100g Manchego cheese, grated (about 1 cup)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pepper halves with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast until skins are blistered and slightly charred (about 25-30 minutes).
  2. Remove peppers from the oven and immediately place them in a bowl covered tightly with plastic wrap (or in a zip-top bag) to steam. Let cool slightly.
  3. While peppers are roasting, heat olive oil in a large skillet over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
  4. Add crumbled chorizo to the skillet and cook, breaking it up with a spoon, until browned. Stir in smoked paprika and oregano.
  5. Add rice to the skillet and cook, stirring, for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked through and liquid is absorbed (about 15-20 minutes).
  6. Stir in parsley and season with salt and pepper to taste.
  7. Once peppers are cool enough to handle, gently peel off the skins (they should come off easily).
  8. Fill each roasted pepper half with the chorizo-rice mixture. Place filled peppers on a baking sheet. Top with grated Manchego cheese.
  9. Bake in the preheated oven until cheese is melted and bubbly and peppers are heated through (about 10-15 minutes).
  10. Let cool slightly before serving.