Stuffed peppadew peppers with chorizo and mushrooms

Ingredients

• 1 jar of peppadew peppers
• 150 gram mushrooms
• 1/2 chorizo
• 1 garlic cloves
• 1 red onion
• olive oil
• pepper and salt to taste

Kitchen equipment needed

• cutting board & chef’s knife
• mushroom brush or paper kitchen towel
• medium-sized skillet
• (small) blender or immersion blender
• small spoon or piping-bag

Preparation — 5 minutes

PEEL and coarsely chop the red onion and garlic clove. CLEAN the mushrooms with a brush or paper kitchen towel and also chop them into pieces. DIVIDE the chorizo into small pieces and set aside.

Finishing the stuffed peppadew peppers with chorizo and mushrooms — 10 minutes

HEAT a medium-sized skillet on high heat and cook the chorizo for about a minutes and then also ADD the onion, garlic and mushrooms. Chorizo is quite oily, so there’s no need to ADD extra oil. COOK for a few minutes and SEASON with pepper and salt.

BLEND the chorizo mixture with a small blender or immersion blender and ADD a little bit of olive oil to create a smooth puree. The puree makes it easier to stuff the peppadews. You can use a small spoon or piping-bag without nozzle to di this. Enjoy!

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