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

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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.

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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