Spanish Stuffed Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Place the hollowed bell peppers in a baking dish that fits them snugly. Drizzle the inside of each pepper with olive oil and season with salt and pepper.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the chorizo and cook for 3-4 minutes until it begins to release its oils.
3. Cook the rice
   Add the rice to the skillet and stir to coat with the oils. Add the smoked paprika and saffron with its soaking water. Pour in the diced tomatoes and chicken stock. Bring to a simmer, then reduce heat to low and cover. Cook for about 15 minutes until the rice is almost done but still slightly firm.
4. Complete the filling
   Remove from heat and stir in the olives, parsley, and half of the Manchego cheese. Season with salt and pepper to taste. Let the mixture cool slightly.
5. Stuff the peppers
   Spoon the rice mixture into each pepper, filling them to the top. Sprinkle the remaining Manchego cheese over the tops of the peppers.
6. Bake
   Pour about 1/4 cup of water into the bottom of the baking dish. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
7. Serve
   Let the peppers rest for 5 minutes. Garnish with fresh parsley and serve warm with a simple green salad or crusty bread.