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Black Pudding Stuffed Red Peppers

This recipe for Black Pudding Stuffed Red Peppers has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This recipe for Spanish morcilla (black pudding) stuffed red pepper is quite unusual but is full of gutsy flavours and makes a lovely filling lunch or supper.

Ingredients for Black Pudding Stuffed Red Peppers

4 large red bell peppers
6 - 8 whole Spanish black pudding sausages

How to make Black Pudding Stuffed Red Peppers

  • Prepare your peppers by removing the tops and the membrane and seeds from inside.
  • Slice the morcilla.
  • Stuff each pepper with the morcilla slices and place on a greased baking tray
  • Cook in a high oven for 45 - 60 minutes until the pepper is soft and the morcilla is oozing out.

Variation with rice:

  • Split the morcilla sausages and remove the skin.
  • Mix with the morcilla pre-cooked rice before stuffing.

Serves 4

Black Pudding Stuffed Red Peppers

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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