Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.

Preheat the oven to 350 degrees F.

Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.

While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.

Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

Categories:

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Quinoa Stuffed Poblano Peppers

Stuffed Double-Cut Pork Loin Chops

Recipe courtesy of Guy Fieri

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Roasted Red Bell Pepper Hummus

Recipe courtesy of Guy Fieri

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Grilled Bread Salad with Peppers and Tomatoes

Recipe courtesy of Bobby Flay

Lebanese Stuffed Grape Leaves

Recipe courtesy of Laura Turcotte

Stuffed Artichokes

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking