How to make it

  • Slice the tops off of the peppers, carefully remove the seeds and membranes.
  • Keep enough of the top pieces to finely mince into approx. 2 tbsp. worth.
  • Bring a large pot of water to a boil; have a large bowl of ice water to the side. Gently place the hollowed peppers into the boiling water; cook for 15 min or until softened. Carefully lift out and place in ice water.
  • Put the oil in a large skillet on medium heat. Add the leeks, peppers, and garlic and sauté til softened. Add chopped chorizo, and sauté until just cooked, not crisped.
  • Preheat oven to 350 degrees. Lightly grease a heavy casserole dish.
  • Stir together the ricotta, egg and cheddar; stir in the sauteed chorizo mix; moisten with beer or other liquid if necessary. Season with salt and pepper.
  • Mix Panko, Asiago and paprika together.
  • Stuff peppers with cheese and chorizo mixture, top with cheese, panko and paprika mixture and a pat of the butter; place on their sides in casserole dish and bake for 25-30 minutes until hot and bubbly.
Pair with a crisp white wine; we had a Bianco di Toscana, an Italian white wine by La Bastarda"   Close

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