Spanish Manchego and Chorizo Stuffed Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

Roasted bell peppers stuffed with spicy chorizo, nutty Manchego cheese, and herbs for a flavorful Spanish-inspired appetizer or light meal. This Thai recipe (gluten free), ready in about 45 minutes, pairs red bell peppers, chorizo sausage, Manchego cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 30 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

4 medium red bell peppers
6 oz, casing removed and crumbled chorizo sausage
1 cup shredded Manchego cheese
1 small, finely diced onion
2, minced garlic cloves
2 tbsp olive oil
2 tbsp, chopped fresh parsley
1 tsp smoked paprika
1/4 tsp black pepper
1/2 tsp salt

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Instructions

Step 1: Preheat oven to 400°F. Cut the tops off 4 medium red bell peppers and remove seeds and membranes carefully to create hollow shells.
Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely diced onion and 2 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
Step 3: Add 6 oz crumbled chorizo to the skillet, cook for 5 minutes until browned and cooked through. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 4: Remove skillet from heat and stir in 1 cup shredded Manchego cheese and 2 tbsp chopped fresh parsley until combined.
Step 5: Stuff each bell pepper with the chorizo and cheese mixture, pressing down gently to fill completely. Place peppers upright in a baking dish.
Step 6: Bake for 25 minutes until peppers are tender and cheese is melted and golden on top. Let cool for 5 minutes before serving.