Chorizo and Manchego-Stuffed Piquillo Peppers
Sweet roasted piquillo peppers filled with spicy chorizo and nutty Manchego cheese, baked until warm and melty. This spanish-inspired snacks ready in about 30 minutes turns Manchego cheese, shredded, olive oil, minced garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 300 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.
Ingredients
- 8 oz Spanish chorizo, casing removed and crumbled
- 12 whole piquillo peppers, jarred and drained
- 1 cup Manchego cheese, shredded
- 2 tbsp olive oil
- 2 cloves minced garlic cloves
- 2 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 8 oz crumbled Spanish chorizo and cook for 5-6 minutes until browned and fragrant.
- Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant but not burnt. Remove from heat and let cool slightly.
- Step 3: Mix the cooled chorizo with 1 cup shredded Manchego cheese, 2 tbsp chopped fresh parsley, and 1/4 tsp black pepper.
- Step 4: Carefully stuff each of the 12 drained piquillo peppers with the chorizo and cheese mixture.
- Step 5: Arrange the stuffed peppers in a baking dish and bake for 15 minutes until the cheese is melted and bubbly.
- Step 6: Remove from oven and serve warm as an appetizer or tapas plate.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chorizo and Manchego-Stuffed Piquillo Peppers take to make?
Total time is about 30 minutes (10 min prep + 20 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 Piquillo Peppers?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Chorizo and Manchego-Stuffed Piquillo 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 Piquillo 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 Piquillo Peppers?
Spanish snacks 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.
