Serves 4

With spicy chorizo and sweet grilled peppers, this fast supper is a great alternative to a burger. The simple, citrus-y parsley sauce is the perfect counterpoint. If you don’t have a tube of anchovy paste in your fridge (you probably should!), substitute two finely chopped anchovy fillets.

PEPPERS

1 pound fresh chorizo sausage, casings removed

1 egg, beaten

¼ cup breadcrumbs

2 large red bell peppers, halved

Salt and pepper, to taste

Vegetable oil, for brushing

1. In a bowl, combine chorizo, egg, and breadcrumbs and mix until evenly incorporated. Divide the mixture into 4 evenly sized balls, then stuff each ball into a pepper half. Let stuffed peppers sit in the fridge for at least 20 minutes, and up to overnight.

2. Heat the grill to medium-high, brush all sides of the peppers with oil, then place on the grill sausage side down. Grill until sausage has browned and is almost cooked through, about 7 minutes. Then flip and continue to cook until peppers have blistered and sausage is fully cooked, about another 7 minutes. Allow to rest for 5 minutes before serving.

PARSLEY SAUCE

1 clove garlic, finely chopped

3 tablespoons finely chopped parsley

3 tablespoons lemon juice

2 tablespoons olive oil

½ teaspoon anchovy paste

Salt and pepper, to taste

1. in a bowl, combine garlic, parsley, lemon juice, olive oil, and anchovy paste.

2. Mix until all ingredients are evenly incorporated and season to taste with salt and pepper. Serve alongside the peppers. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.