Mixed chillies stuffed with soft cheese, red onions and Spanish chorizo.
8 Large Mixed Chillies
100g Spanish Chorizo
1 Small Red Onion
100g Soft Garlic and Herb Cheese
25g Parmesan Cheese, grated
8g Fresh Coriander
300g Sour Cream & Chive Dip, to serve
Pre-heat the oven 200oC/Gas Mark 6.
Slice the chillies in half lengthways and remove any seeds and white pith, then discard.
Peel and finely dice the onion. Finely dice the chorizo.
Add the onion and chorizo to a non-stick frying pan and gently heat to allow the chorizo to sweat. Fry on a low light for about 5 minutes, stirring as you cook.
Finely chop the coriander.
Put 20g of the parmesan, chopped coriander, soft cheese and the chorizo mix in a bowl and mix together.
Stuff the chilli shells with the mixture and sprinkle over the remaining parmesan cheese.
Bake in the oven for 15 minutes, then serve alongside the sour cream & chive dip.
