SALAD STUFFED PEPPERS
Tender peppers, flavorful cheese, a fresh twist on a classic, transports you to the Mediterranean.
Ing Kosher salt 1 lemon 4 gar/cl 4 bell peppers, assted colors 2 tbl evo 4 oz cooked chp chicken, or chorizo, casings removed, small dice 4 slices bread, torn bite-size 1 bunch Tuscan kale, thin-sliced 1 tbl sherry vinegar 1/4 cup pitted olives, halved 1/4 c fresh flat-leaf parsley leaves 2 oz manchego cheese, freshly grated 1/4 cup Marcona almonds, finely chopped
Directions Place pot filled halfway with water on high heat and season generously with salt. Add juiced lemon halves and lemon juice. Add 3 Crushed garlic cloves; btb.
Peppers: slice off just enough top to remove and discard seed pockets and stems. Trim bottoms so they stand up. Finely chop the pepper tops and add to bowl. Gently lower the pepper boats into the boiling water to fully submerge;cook crisp tender, 4-6 min; should hold their shape and stand up straight. Now place in an ice bath a min to prevent further cooking. Drain upside-down on a paper towel-lined plate.
Meanwhile, heat skillet over med-high. Add the oil and chx or chorizo and cook just fragrant, 1-2 min. W/ slotted spoon add the chx or chorizo chp peppers. Add in 2 tsp hot oil from skillet, reserving rest. The chorizo crisps as it cools.
To skillet w/ reserved oil on med heat add bread. Cook/toss til browned and toasted, about 5 min. When nearly toasted, add fine-chp gar/cl; toss to distribute thru bread. Set aside.
Assembly Add kale, vinegar 1 tbl l/juice to the bowl. Massage kale to slightly soften and coat. Add olives, parsley and toasted bread; gently toss to combine. Place peppers upright on server. Mound in salad. Generously grate cheese over. Sprinkle w/ chp almonds and serve immediately. Copyright 2021 Television Food Network.