WHB #158: Spanish Stuffed Peppers with Chorizo and Fideos

Spanish Stuffed Peppers

With one week of the farmers’ market left for the season, it’s getting difficult to find a good selection of veggies.  One of my favorite finds has been the late season bell peppers.  All kinds of yummy right there.  One of my favorite ways to prepare bell peppers is by stuffing them with all kinds of deliciousness.  While I was shopping at Barnes and Noble earlier today I stumbled upon the cookbook from “Spain: On the Road Again.”  I flipped through it for a while and felt jealous that I wasn’t jaunting around in Spain eating tasty stuff and hanging out with Mario Batali and co.  Then, I started thinking about dinner.  And, I started thinking about stuffing those bell peppers and bringing all those fantastic flavors into play.  I normally use a sausage and rice mixture in my stuffed peppers..  This time, instead of the usual pork sausage, I would use chorizo.  Instead of just rice, I would use a mixture of rice and fideos – those tasty little fried noodles that are often cooked in olive oil and stock.

If uncooked chorizo isn’t readily available at your local market, it’s easy to substitute another pork sausage.  The flavor won’t be exactly the same, but it will work better than plain sausage or using the pre-cooked chorizo.  I tend to avoid Italian sausages, because I don’t want the fennel flavor coming through – it can be very strong.  Instead, opt for something plainer.  To one pound of the loose sausage, add two cloves of chopped garlic, 1 tablespoon of pimentón (smoked paprika), and a pinch of cayenne pepper.  Saute until the sausage is browned, and you’ve just faked chorizo.

I’m submitting this recipe to Weekend Herb Blogging # 158, hosted by Heather of Diary of a Fanatic Foodie.

Weekend Herb Blogging # 3Spanish Stuffed Peppers with Chorizo and Fideos


  • 6 green or red bell peppers – or a mix

for the rice

  • 1 T extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 C uncooked vermicelli, broken into 2″ pieces
  • 1 C uncooked long grain white rice
  • 1 1/2 C water
  • 1 pinch saffron threads

for the sausage mixture

  • 1-2 T extra virgin olive oil
  • 8 oz chorizo
  • 1 medium onion, diced
  • 1/4 C diced green bell pepper
  • 2 plum tomatoes, seeded and chopped
  •  1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 scallions, chopped
  • 1 T parsley

for the tomato sauce

  • 1 8 oz can tomato sauce
  • 1 T basil, chiffonade
  • a splash (~2 T) white wine
  • a splash (~2 T) chicken stock
  • sea salt and freshly ground black pepper
  • 6 T bread crumbs
  • extra virgin olive oil for drizzling

for serving

  • sea salt and freshly ground black pepper
  • 6 lemon wedges, for serving

Preheat oven to 400º.  Heat a tablespoon of olive oil over medium heat in a large saucepan.  Add clove of garlic and fry until it takes on just a shade of color.  Add the broken vermicelli and saute until it is golden brown.  Then, add the long grain rice and the water.  Season with a pinch of saffron threads and stir to combine.  Bring to a boil, the reduce heat to low and cook until rice is fluffy, about 20 minutes.  

Meanwhile, cut the tops off the bell peppers and scoop out the seeds and veins.  Slice a thin piece from the bottoms of the peppers so they will stand up in a baking dish.  Chop enough fruit from the tops to make a 1/4 C of diced green pepper.  Reserve this, and toss the stems, seeds, and veins.  Season with salt and pepper and set aside.  

Next, prepare the filling for the peppers.  Brown the sausage in a large saute pan.  Add the onion and chopped green bell pepper.  Sauté until the onions and peppers are softened, about 5 minutes.  Add the tomatoes and sauté another 1-2 minutes.  Season with salt, pepper, the cumin and the oregano.  Add the remaining clove of garlic and the rice mixture. Stir well to combine, then remove the pan from the heat and stir in the scallions and parsley.

Pour the tomato sauce in the bottom of a medium baking dish. Whisk the white wine and chicken stock into the dish, to loosen the sauce up and help it coat the bottom of the dish. Season with salt and pepper.  Stuff the peppers with the sausage mixture, and set them in the baking dish.  Mound the filling in up to the top, packing it in.  Cover the peppers with a tablespoon of breadcrumbs each.  Drizzle the crumb tops with extra virgin olive oil.  Bake the peppers covered with tin foil for 30-40 minutes, then uncovered for another 10.  To serve, spoon some of the tomato sauce over the peppers, and some onto the serving plate.  Serve with lemon wedges.

Serves 6.


3 thoughts on “WHB #158: Spanish Stuffed Peppers with Chorizo and Fideos

  1. Pingback: Cooking for One: Sausage, Zucchini, and Apple Pithiviers « Appoggiatura

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