• Parenting
  • Pregnancy
  • Baby
  • Toddler
  • Child
  • Tween & Teen
  • Beauty
  • Health & Fitness
  • Relationships
  • Organizing
• Fun
  • Crafts
  • Games
  • Parties
  • Travel
• Food
• Guides
• Gear
• Contests

Ingredients

• 2 red peppers
• 1 yellow pepper
• 1 orange pepper
• 1 green pepper
• 1 red onion
• 2 tbsp olive oil
• 2 cloves of minced garlic
• 1 diced tomato
• salt and pepper
• 1 tbsp of chopped parsley
• Poached Chorizo:
• 1 Spanish chorizo
• 1/2 cup of Osborne Solaz Tempranillo
• 2 tbsp of honey
• Breadcrumbs:
• 2 tbsp of olive oil
• 1/2 cup of breadcrumbs
• 1 tbsp chopped parsley
• salt and pepper

Directions

1. Cut the peppers and onion into strips. Heat olive oil and minced garlic in a pan. Once garlic is aromatic, add the peppers, onions and tomato

2. Cover the pan with a lid and cook on medium to low heat for 30 minutes. Finish with salt and pepper to taste and parsley.

3. For the Poached Chorizo:In a pan, lightly sear the chorizo until brown on both sides. To the pan, add the wine and the honey.

4. Cover pan with a lid and let cook for 15 minutes on medium to low heat. Remove lid and reduce cooking liquid to a thick sauce. Finish with salt and pepper to taste.

5. For the Breadcrumbs: Add olive oil to pan and toast the breadcrumbs. Once they begin to colour, add the parsley and salt and pepper to taste. Allow to cool on paper towel to remove excess olive oil.

6. Assembly: Remove the Osborne Solaz Tempranillo poached Spanish chorizo from its liquid and place on top of pepper stew. Top with herbed breadcrumbs and drizzle with reduced poaching liquid.