Chorizo-Stuffed Peppers

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  • 4 Cubanelle peppers (Italian frying peppers)
  • 2 tablespoons olive oil
  • 1 medium onion (peeled, diced)
  • 2 cloves garlic (peeled, grated)
  • 1 pound fresh chorizo (removed from casing)
  • 1/2 cup Parmigiano-Reggiano (freshly grated, divided)
  • 1 tablespoon smoked paprika
  • 1 cup plain breadcrumbs
  • 1/2 cup fresh parsley (chopped)
  • 1/2 cup chicken stock or apple cider
  • Kosher salt and freshly ground black pepper



Preheat oven to 350º F. Slice Cubanelle peppers in half lengthwise keeping the stems intact and remove seeds. Set aside. In a saute pan over medium heat, add olive oil. Add onion to pan and cook until tender, about 5 minutes. Add garlic and cook for 1 more minute, stirring occasionally. Increase heat to medium-high and add chorizo. Break the chorizo up using the back of a wooden spoon or potato masher until browned, about 7-9 minutes. Season with salt and pepper to taste. Remove mixture from heat and transfer to a medium bowl and allow to cool slightly. Add 1/4 cup Parmigiano and smoked paprika and mix until fully combined. Set aside. In another medium bowl, add breadcrumbs, parsley and remaining 1/4 cup of Parmigiano. Season to taste and stir to combine. Set aside. Using a large spoon, divide stuffing evenly amongst the peppers. Place peppers in a deep rimmed 11 x 7-inch baking dish and pour chicken stock into bottom of dish. Cover with foil and bake for 15 minutes or until pepper is tender. Remove foil and top peppers evenly with breadcrumb mixture. Broil until tops are golden brown, about 3-4 minutes. Serve warm or at room temperature.!


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