A bright, appetizing Spanish dish prepared with the spicy Chorizo pork sausage. Used in the preparation of chorizo, paprika gives the sausage a reddish color and piquant taste. Chorizo is most often sold raw smoked or dry-cured. Therefore, it is quite possible to replace it with "Doctor's".
It is necessary
- - 2 potatoes;
- - 350 g of gouda cheese;
- - 1 medium chili pepper;
- - 150 g chorizo sausage;
- - 8 large sweet peppers;
- - salt;
- - 400 g of tomatoes in their own juice;
Instructions
Step 1
Wash the bell peppers and chili peppers and pat dry. Cut off the tops and cores from the bell peppers. Cut the chili in half and remove the seeds. Fry the seeds of one bell pepper and chili pepper in a dry preheated skillet for 8 minutes, stirring constantly. Let cool, then grind in a mortar or grind in a mill.
Step 2
Peel the potatoes, cut into small cubes and boil in boiling salted water until tender, for 10-15 minutes. Discard in a colander, shake well and place in a bowl. Save one glass of potato broth.
Step 3
Cut the chorizo and chilli pulp into small pieces, and grind the cheese. Mix together the potatoes, chorizo, cheese and pepper. Season with salt to taste.
Step 4
Beat the tomatoes together with the juice with a blender into a homogeneous mass, pour into a small saucepan. Add chopped pepper seeds, pour in potato broth, salt to taste.
Step 5
Put the tomato mass on fire, bring to a boil. Simmer over medium heat for about 7 minutes, stirring occasionally. Then remove from heat. Stuff the bell peppers with the cooked potato filling. Place in a baking dish, distributing the peppers vertically.
Step 6
Gently pour the tomato sauce into the mold, cover tightly with foil. Bake in an oven preheated to 180 ° C for 40 minutes.
