Chorizo and Manchego-Stuffed Piquillo Peppers with Tomato Sauce

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

Sweet piquillo peppers filled with spicy chorizo and nutty Manchego cheese, baked in a rich homemade tomato sauce. This spanish-inspired pork ready in about 40 minutes blends peppers piquillo peppers, jarred, Manchego cheese, grated, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Carefully stuff each of the 12 jarred piquillo peppers with the chorizo and Manchego mixture using a small spoon.
  4. 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.
  5. Step 5: Pour half of the tomato sauce into a baking dish, arrange the stuffed peppers over it, then spoon remaining sauce on top.
  6. 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.

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Frequently asked questions

How long does Chorizo and Manchego-Stuffed Piquillo Peppers with Tomato Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chorizo and Manchego-Stuffed Piquillo Peppers with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chorizo and Manchego-Stuffed Piquillo Peppers with Tomato Sauce?

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 with Tomato Sauce 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 with Tomato Sauce?

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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