Spanish style stuffed red peppers

Ingredients

• 1 tablepsoon of olive oil
• 8 oz Spanish/Portuguese style chorico sausage, diced
• 1 Spanish onion, diced
• 2-3 cloves of garlic

(A):

• 1 large tomato, diced small
• return chorico to the pan
• 1 tablepsoon paprika
• 1/2 teaspoon salt and pepper
• a few dashes of Tabasco sauce
• a few hakes of Worcestershire Sauce
• a few red pepper flakes (if desire)

(B):

• 1 large egg, beaten
• 1/4 cup, chopped fresh parsley

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Preparation

• In a large saute pan, heat 1 tablepsoon of olive oil and add: 8 oz Spanish/Portuguese style chorico sausage, diced.
• Cook over medium heat for 3-4 minutes, until it renders a little fat and begins to brown, Remove from pan and reserve.
• Add another tablespoon of of olive oil, and saute until softened 1 Spanish onion, diced, 2-3 cloves of garlic.
• Add (A). Remove with heat and combine with the hot cooked rice. Add (B).
  
• Using your hands, combine the mixture well, and spoon into the cavities of the peppers.
• Top each pepper with a healthy portion of grated cheese. Then top with a little bread crumbs.
• Since everything is cooked, these will not take long.
• Bake at 350 for about 15 minutes, and browned the cheese at the end under the broiler.
  
• These stuffed peppers make a great side dish to any meal, or are even good on their own, or as a first course.