Recipe
for :
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Black Pudding Stuffed Red Peppers
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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.
- 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
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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