2 large red peppers, halved lengthways, cored and deseeded
2 spring onions, thinly sliced
50 g (2 oz) chorizo, skinned and finely diced
200 g (7 oz) cherry tomatoes, halved
1-2 garlic cloves, finely chopped
small handful of basil, torn, plus extra to garnish
4 pinches of smoked hot paprika
1 tablespoon balsamic vinegar
salt and pepper


1.Preheat the slow cooker if necessary. Arrange the peppers, cut sides up, in a single layer in the base of the slow cooker pot.
2.Divide the spring onions and chorizo between the peppers, then pack in the cherry tomatoes.
3.Sprinkle with the garlic and torn basil, then add a pinch of paprika and a drizzle of balsamic vinegar to each one.
4.Season to taste, cover and cook on high for 3-4 hours until the peppers have softened. Transfer to a platter and sprinkle with extra basil leaves.
5. Serve hot or cold as a light lunch with salad, if liked.
6.FOR BAKED PEPPER PIZZAS, follow the recipe above, omitting the chorizo and paprika
7.When cooked, transfer the peppers to a shallow ovenproof dish. Tear 150 g (5 oz) mozzarella cheese into small pieces, sprinkle over the peppers, then place under a preheated hot grill for 4-5 minutes until the cheese is bubbling and golden.
8.Garnish with extra torn basil and 4 pitted black olives.

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