- 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!