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Saturday, January 17, 2009

Stuffed Tomato with Chorizo and Rice

Seasonal Recipe of the Week
I loved stuffed things. Like stuffed cabbage and stuffed pasta shells and even stuffed tomatoes, especially if Chorizo is involved, and it is! This recipe is from The Esquire Party Book from the collection of Bram and Monica. I did however update it a bit!

8 ripe Roma tomatoes
1 large chopped onion
2 cloves minced garlic
1 finely chopped Pallacio chorizo sausage
(available at the Spanish table and sometimes at Ziggy's)
1/2 teaspoon fresh chopped tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 1/2 cups cooked Basmati Rice (still a bit firm)
1/2 cup shredded Manchego cheese
1/2 cup Panko mixed with 1 tablespoon olive oil and salt and pepper
2 oven roasted green pepper, peeled and cut into julienne strips

Cut the tomatoes the long way and scoop out seeds. Sauté the onions with the garlic and Chorizo in a sauté pan with a little olive oil, the Chorizo will supply oil as well as it heats up. Now add the rice, cheese, and other seasonings except the peppers and breadcrumbs, and taste to adjust flavors. Fill each tomato half with rice mixture, then top with a criss-cross of peppers and top with breadcrumbs. Place in a 400-degree oven for 15 minutes, or under the broiler and cook till browned but firm. This would be wonderful to serve with a piece of grilled fish.