- Difficulty: Simple
- Serves: 4
- Nutrition Per Serving: Serving Size: 1 (out of 4 servings) Calories: 341 | Total Fat: 24 g | Saturated Fat: 8 g | Carbs: 18 g | Fiber: 3 g | Sugar: 4 g | Protein: 15 g | Cholesterol: 42 mg | Sodium: 645 mg
- Total Time: 1 hour 5 minutes
- Preparation: 30 minutes
- Inactive Time: 20 minutes
- Cooking: 15 minutes
Ingredients
- Extra-virgin olive oil, for sauting
- 1/2 small onion, minced
- Kosher salt, as needed
- A pinch of crushed red pepper flakes
- 1 garlic clove, smashed and minced
- 1/4 lb chorizo sausage, casing removed, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup aged Manchego cheese, grated
- 1/2 bunch Italian parsley, leaves finely chopped
- 1 (10 oz) jar piquillo peppers, drained and thoroughly dried
- 2 cups baby arugula, washed and spun dry
- 1/4 cup sliced toasted almonds
- 2 scallions, white and green parts, very thinly sliced on a diagonal
- Sherry vinegar
- Good-quality finishing extra-virgin olive oil
Directions
- Heat a saut pan over medium and add a thin layer of olive oil. Stir in the onion, season with kosher salt, then sprinkle in the crushed red pepper. Saut, stirring, until the onion is softened and fragrant, about 45 minutes. Add the garlic and cook another 23 minutes. Stir in the chopped chorizo and cook 23 minutes more. Remove the pan from the heat and mix in the breadcrumbs, stirring well. Allow the mixture to cool, then fold in the Manchego and chopped parsley. Taste and adjust seasoning if needed.
- Preheat the oven to 350F (175C).
- Stuff each piquillo pepper with the cooled filling and place them on a baking sheet. If any filling remains, press a little onto the top of each pepper. Bake until heated through, about 8 minutes.
- Meanwhile, prepare the salad: in a large bowl toss together the arugula, toasted almonds, and scallions. Dress with sherry vinegar, a generous stream of finishing extra-virgin olive oil, and a small pinch of salt. Taste and adjust seasoning, then divide the salad among four plates.
- When the peppers are warm, arrange two stuffed peppers on top of each salad plate and serve immediately while warm.
