These Spanish Stuffed Peppers with Garlic Bread and Cheese are absolutely delicious. They´re filled with flavors, super easy to make and done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish.
Serves 4
INGREDIENTS
4 tbsp extra virgin olive oil
2 bell peppers
1/2 baguette 6 oz
6 cloves garlic
1/4 cup fresh parsley
2 cups shredded Manchego cheese
1/2 tsp hot smoked Spanish paprika
pinch sea salt
dash black pepper
INSTRUCTIONS
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
Meanwhile, cut 12 slices from the baguette, each one being 1 inch (2.50 cm) thick, cut a slit on the cloves of garlic, making sure to leave the skins intact
Add the cloves of garlic into the pan with the hot olive oil, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, remove from the pan, then add in the slices of baguette, all in a single layer, cook for 2 minutes per side or until golden fried all around, then remove from the pan and set aside
Cut the bell peppers in half through the stem, then remove any of the seeds and white piths, add the bell peppers cut side up into a baking tray lined with foil paper
Once the garlic and fried bread are cool enough to handle, add into a food processor (skins removed on the garlic), along with 1 tbsp (15 ml) extra virgin olive oil, the parsley and season generously with sea salt and just a dash of black pepper, run the food processor for 2 to 3 minutes or until you end up with a crumbly texture
Stuff the bread mixture into each bell pepper and then top off with the shredded cheese
Add into a preheated oven, bake + broil option (bottom + top heat), 210 C – 410 F, bake for 15 to 20 minutes or until the cheese is melted and lightly browned
Top off each stuffed pepper with a kiss of hot smoked Spanish paprika and some chopped parsley, serve at once
