Chorizo and Manchego-Stuffed Piquillo Peppers with Tomato Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet piquillo peppers filled with spicy chorizo and nutty Manchego cheese, baked in a rich homemade tomato sauce. This Spanish-inspired pork recipe, ready in about 40 minutes, pairs piquillo peppers, jarred, Manchego cheese, grated, 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: 25 min Serves 4 Spanish cuisine 380 cal/serving

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Ingredients

12 piquillo peppers, jarred
6 oz Spanish chorizo, casing removed and finely chopped
1 cup Manchego cheese, grated
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
14 oz canned crushed tomatoes
1/2 tsp smoked paprika
1 tbsp fresh parsley, chopped
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced small onion and 2 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
Step 2: Add 6 oz finely chopped Spanish chorizo to the skillet and cook for 5 minutes until browned and cooked through. Remove from heat and stir in 1 cup grated Manchego cheese until well combined.
Step 3: Carefully stuff each of the 12 jarred piquillo peppers with the chorizo and Manchego mixture using a small spoon.
Step 4: In a separate saucepan, warm 14 oz canned crushed tomatoes with 1/2 tsp smoked paprika, salt, and black pepper to taste. Simmer gently for 8 minutes until sauce thickens slightly.
Step 5: Pour half of the tomato sauce into a baking dish, arrange the stuffed peppers over it, then spoon remaining sauce on top.
Step 6: Bake peppers in the preheated oven for 15 minutes until heated through and cheese is melted. Garnish with 1 tbsp chopped fresh parsley before serving.