Baked Pepper with Chorizo

I got invited to cook the starter for Christmas day as the in laws were cooking the main course (roast beef for a change) and instead of the usual soup, I found a recipe in my slow cooker book that I decided to adapt. This became roast peppers with chorizo and cherry tomatoes.

Serves 6


3 red peppers, halved lengthways
1 chorizo ring, roughly chopped
150g cherry tomatoes, halved
4 spring onions, finely chopped
3 garlic cloves, finely chopped
Smoked paprika
Balsamic vinegar
Salt and pepper to taste

Lay the peppers on a baking tray and add the chorizo and spring onions, then push the cherry tomatoes into any gaps until the peppers are fairly full. Sprinkle over the garlic and paprika before drizzling over the balsamic vinegar and season to taste.


Bake for about 40 minutes at Gas Mark 5. This is bit of a guess as I cooked this in the middle oven of an Aga but I will try this in my own oven and update accordingly.


I let this marinade overnight which certainly didn’t hurt it and the Other Half had some cold the next day. A half pepper is ideal for a starter but this could also make a main meal if served with a salad.


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