Spanish stuffed marrow

Recipe Name: Spanish stuffed marrow
Food Element: 1 marrow 1 tbsp olive oil 1 onion, diced 2 garlic cloves, crushed 100g chorizo, chopped 1 tsp smoked paprika  tsp cayenne pepper  tsp each dried oregano and dried thyme 2 x 400g cans chopped tomatoes 140g roasted red peppers from a jar, sliced handful parsley, chopped 85g well-ventilated breadcrumbs 100g Manchego, grated	Cooking Process: Heat oven to 200C/180C adherent/gas 6. Cut the marrow in half lengthways and scoop out the centre. Put the halves, scratch-side going on, in a large roasting tin and season. Heat the oil in a saucepan, grow the onion and sweat upon a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, later pile up the tomatoes and peppers. Turn then to to a low simmer and chef for 10 mins, afterward flesh and blood through the parsley. Spoon the tomato merger into the marrow halves, lid as soon as foil and bake for 30 mins. Sprinkle gone than again the breadcrumbs and Manchego, and reward to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is suffering sensation.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.