Ingredients
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4 large bell peppers
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2 tbsp olive oil
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2 oz piece Spanish-style dried chorizo
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1 (15.5 oz) can small white beans, drained and rinsed
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1 tsp smoked paprika
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2 cups grated Monterey Jack or Manchego cheese, divided
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2 tbsp chopped parsley
Steps
1
Set grill to medium. Halve the bell peppers lengthwise and remove seeds. Brush peppers with the oil and grill 3–4 min. per side, until almost tender.
2
Meanwhile, halve the chorizo lengthwise, then thinly slice. In a medium bowl, combine the beans, paprika, and chorizo. Stir in 1 cup cheese. Season with salt and pepper. Toss to combine.
3
Carefully spoon bean mixture into each partially cooked pepper half. Top with remaining 1 cup cheese. Grill, covered, 5–8 min., until filling is hot and cheese is melted. Garnish with the parsley to serve.
