Quinoa and chorizo stuffed piquillo peppers

Name: Quinoa and chorizo stuffed piquillo peppers
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 40
Ingredients: 40 piquillo peppers; 120 g Cooks' Ingredients Iberico De Bellota Chorizo; 1 clove/s garlic, roughly chopped; 1 tsp oregano leaves, roughly chopped; ½ lemon, zest and juice; 2 tbsp fresh white breadcrumb; 3 tbsp quinoa; 1 eggs; 2 tbsp olive oil, plus extra to serve; 1 basil leaves, to serve

Recipe by Bruno Loubet & Tony Conigliaro. This dish is reminiscent of sunny summer holidays in Spain. Fresh sweet baby peppers or piquillo peppers from a jar both work well here.

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Makes40
CourseBuffet
Prepare35 mins
Cook20 mins
Total time55 mins

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40 piquillo peppers
120g Cooks' Ingredients Iberico De Bellota Chorizo
1 clove/s garlic, roughly chopped
1 tsp oregano leaves, roughly chopped
½ lemon, zest and juice
2 tbsp fresh white breadcrumb
3 tbsp quinoa
1 eggs
2 tbsp olive oil, plus extra to serve
1 basil leaves, to serve

Preheat the oven to 180°C, gas mark 4. Trim the top-ends of the peppers to make them all the same size (about 3-4cm); reserve the trimmings but discard the membranes and seeds. Put the trimmings in a small food processor with the chorizo, garlic, oregano, lemon zest, breadcrumbs, quinoa and egg; season. Pulse to make a fine stuffing, then transfer to a piping bag and pipe inside the peppers (or spoon in).
Grease a baking tray with 1 tbsp olive oil and place the peppers on the tray, cut-side down, so they stand up. Brush the outsides with the remaining oil and roast for 20 minutes, until softened and the filling is piping hot. Set aside to cool on the tray.
Place the peppers on a serving dish and drizzle over some more olive oil and the lemon juice. Scatter over the basil and serve, with cocktail sticks or forks, if liked, so they’re easier for your guests to pick up.

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