Spanish stuffed peppers with garlic bread and cheese
Spanish cuisine · Spain on a Fork · ♥ 1K likes · 19.6K views · 7 min video
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Read about sweet peppers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat.
- 12 slices baguette
- 6 cloves garlic
Cut 12 one-inch slices of baguette; cut a slit in each garlic clove, leaving the skin on so the garlic does not turn bitter and becomes buttery.
Saute the garlic cloves in the hot oil, stirring continuously, about 3 to 4 minutes; remove and set aside.
Fry the baguette slices in a single layer in the same pan about two minutes per side until golden; remove and turn off the heat.
- 2 whole bell peppers
- 240 g Spanish manchego cheese
Halve the bell peppers lengthwise through the root, remove seeds and white pith, and lay them cut side up in a foil-lined baking pan. Shred the cheese.
Preparing the peppers and cheese
- 15 ml extra virgin olive oil
- 15 g fresh parsley
- sea salt
- freshly cracked black pepper
When cool, put the fried bread and the garlic squeezed from its skins into a food processor with the olive oil, parsley, sea salt and black pepper; run two to three minutes to a small crumbly texture.
Stuff the mixture into the peppers and top each with a handful of shredded cheese.
Bake with top and bottom heat at 210 degrees Celsius (about 410 Fahrenheit) for 15 to 20 minutes until the cheese is melted and light golden brown.
- hot smoked Spanish paprika
- fresh parsley
Sprinkle with hot smoked Spanish paprika and garnish with fresh parsley.
Smoked paprika and parsley