Chorizo and Manchego-Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted bell peppers filled with a spicy chorizo and creamy Manchego cheese mixture, baked until golden and bubbling. This spanish-inspired pork ready in about 55 minutes pairs large red bell peppers, Spanish chorizo, diced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Slice the tops off 4 large red bell peppers and carefully remove seeds and membranes; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 8 oz diced Spanish chorizo and cook for 5 minutes until it releases oil and starts to crisp.
  3. Step 3: Add 1/2 cup finely chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
  4. Step 4: Remove skillet from heat and stir in 1 cup cooked white rice, 1 cup grated Manchego cheese, 2 tbsp chopped fresh parsley, 1/2 tsp smoked paprika, and season with salt and black pepper to taste.
  5. Step 5: Stuff each bell pepper with the chorizo and rice mixture, place them upright in a baking dish, and cover loosely with foil.
  6. Step 6: Bake for 30 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and golden on top.

Equipment for this recipe

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Frequently asked questions

How long does Chorizo and Manchego-Stuffed Bell Peppers take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chorizo and Manchego-Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell peppers from drying out.

Can I substitute ingredients in Chorizo and Manchego-Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chorizo and Manchego-Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chorizo and Manchego-Stuffed Bell Peppers?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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