You’ll Need
For the Peppers
10 sweet baby peppers, halved and deseeded
150g cooking chorizo, finely diced
100g Manchego cheese, grated
1 small shallot, finely diced
2 cloves garlic, finely grated
1 tbsp extra virgin olive oil
Pinch of saffron strands
1 tbsp warm water
1 tsp smoked paprika
Sea salt
Freshly cracked black pepper
To Finish
1 tbsp hot honey
Fresh chives, finely chopped
Fresh parsley
Smoked paprika dusting
To Serve
Rocket leaves
Lemon wedges
Optional but Dangerous
Crushed toasted almonds
Black truffle shavings
Crispy pancetta crumbs
Balsamic glaze
Method
Preheat your air fryer to 190°C.
Soak the saffron strands in the warm water for 5 minutes.
Heat the olive oil in a small pan and gently cook the diced chorizo for 3–4 minutes until it begins releasing its rich oils.
Add the shallot and garlic and cook for another 2 minutes until softened.
Stir in the smoked paprika and the saffron with its soaking liquid.
Remove from the heat and allow the mixture to cool slightly.
Fold through the grated Manchego until evenly combined.
Fill each baby pepper generously with the chorizo mixture.
Arrange the stuffed peppers in the air fryer basket in a single layer.
Air fry at 190°C for 8–10 minutes, until the peppers soften and the Manchego becomes bubbling and lightly golden.
Warm the hot honey for a few seconds.
Arrange the peppers on a serving platter over a handful of fresh rocket.
Drizzle with the hot honey.
Finish with chopped chives, fresh parsley and a light dusting of smoked paprika.
Serve immediately with fresh lemon wedges.