Red Lily Vineyards

Featured Recipe

Chorizo & Manchego Stuffed Peppers

Perfect with the Red Lily Vineyards 2022 Tempranillo.

Serves 4 · Prep 20 minutes · Cook 35 minutes

Ingredients

• 4 large red bell peppers
• 1 tablespoon olive oil
• ¾ pound fresh Spanish-style chorizo, casings removed
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 cup cooked rice
• 1 cup diced tomatoes, drained
• ½ cup chicken broth
• 1 cup shredded Manchego cheese, divided
• 2 tablespoons chopped parsley
• Salt and black pepper

Directions

1. Preheat the oven to 375°F.
2. Cut the peppers in half lengthwise and remove the seeds. Arrange them cut-side up in a baking dish.
3. Drizzle the peppers lightly with olive oil. Bake them empty for 10 minutes.
4. Meanwhile, brown the chorizo in a skillet over medium heat for 5–7 minutes, breaking it into small pieces.
5. Add the onion and cook for 4 minutes. Add the garlic and smoked paprika and cook for another minute.
6. Stir in the rice, tomatoes, chicken broth and half of the Manchego. Simmer for 2–3 minutes. Season to taste.
7. Spoon the filling generously into the partially roasted peppers.
8. Sprinkle the remaining Manchego over the top.
9. Bake for 20–25 minutes, until the peppers are tender and the cheese is melted and golden.
10. Garnish with chopped parsley and a light dusting of smoked paprika.

Serve the Tempranillo at approximately 55–60°F.