Preheat oven to 225C. Roast the peppers on a baking tray for 15-20 min. Put the peppers into a bowl and cover for 10 min. Reserve the liquid. Halve the peppers lengthwise, leaving the stems, remove the seeds, and peel the skins off two (remove the stems from those). Puree the pealed peppers with garlic, paprika, 2 T reserved liquid, 2 T olive oil, and pepper.
Cut the cheese into cubes and mix with the spring onions, oregano, and pepper. Fill the peppers with the cheese mixture, and drizzle the pepper sauce and remaining olive oil over it. Roast the peppers a further 15-20 min.
2014-02-23: I cut the tops off the peppers before roasting, and thus didn’t cut them lengthwise. I also had the remaining tops of 10 other peppers, so I roasted them, and used them for the pepper sauce, filling all six. I also used 3 spring onions rather than 1. Since they come in bunches of 9, why not? And since I don’t have a working blender at the moment, I simple chopped them as fine as I could. Since this doesn’t look like it would make enough filling for 4 peppers, much less 6, I also cooked up two cups of bulgur which I used as the first layer.
Preheat the oven to 190C. Remove the stem and seeds from the peppers and cut into thin strips. Mix with the tomatoes, spring onions, and chorizo. Season with salt and pepper. Divide mixture into 4-6 ramekins, and break an egg over each one. Place in center tray in oven, and bake 15-20 minutes. Serve with bread.
2013-06-04: Made this tonight, swapping a “Spanish” sausage for chorizo since I was blind and simply couldn’t find the chorizo at the grocery store. The end result was a bit meh. It was tasty, sure, but a bit watery, and the egg cooked into the ramekin was a bugger to clean.