Best 4 Stuffed Piquillo Peppers With Chorizo And Manchego Recipes

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Indulge in a culinary journey with our delightful Stuffed Piquillo Peppers, a symphony of flavors and textures that will tantalize your taste buds. These piquillo peppers, roasted to perfection, become edible vessels for a savory filling of spicy chorizo, Manchego cheese, and aromatic herbs. Each bite offers a burst of smokiness from the paprika-infused chorizo, a creamy richness from the melted Manchego, and a touch of freshness from the parsley and garlic. Accompanying this main dish are two equally enticing recipes: a refreshing Cucumber Salad with tangy red onion and a classic Alioli Sauce, both of which complement the piquillo peppers perfectly. Embrace the vibrant flavors of Spanish cuisine with this delectable trio of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO



Piquillo Peppers Stuffed with Chorizo and Manchego image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
8 ounces fresh Mexican chorizo, casing removed
4 cloves garlic, minced
1 medium carrot, minced
1 stalk celery, minced
1 medium shallot, minced
1 teaspoon kosher salt
4 to 5 turns freshly ground black pepper
Pinch chile flakes
1 cup grated Manchego cheese
1/2 cup panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1/4 cup whipped cream cheese
8 to 10 jarred piquillo peppers, drained and patted dry

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.

CHORIZO STUFFED BELL PEPPERS



Chorizo Stuffed Bell Peppers image

Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Provided by MALAPSO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
½ cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
½ cup uncooked long grain rice
½ cup water
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded Cheddar cheese
⅓ cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

Steps:

  • Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  • Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  • In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  • Bake in preheated oven about 30 minutes.

Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g

STUFFED PIQUILLO PEPPERS



Stuffed Piquillo Peppers image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

12 fresh Piquillo peppers, with stem ends cut off and de-seeded
4 tomatoes, sliced into quarters
4 garlic cloves
3/4 cup olive oil
6 ounces white wine
1/2 teaspoon salt
1 pound dried, salted codfish
6 ounces white wine
4 garlic cloves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon salt
2 cups milk
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

  • To make the sauce: In a blender, drop in the tomatoes and garlic and blend until well chopped. Add the olive oil, white wine, and salt and blend until finely pureed; set aside.
  • To make the stuffing: In a medium sized pot half filled with boiling water, boil the dried cod for about 10 minutes until rehydrated. Drain and put the codfish into a blender. Add the white wine, garlic, parsley, and salt and blend everything together. Then, in a medium sized bowl, whisk together the milk and flour. Add this mixture to the codfish mixture in the blender and puree until it's the consistency of mashed potatoes. Heat a medium skillet over medium-low heat, pour in the codfish stuffing mixture, and cook just until the mixture is heated through. Put the mixture into a medium sized bowl and let it cool before stuffing the peppers.
  • To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of the codfish mixture inside each pepper. It should fill the pepper's cavity but should not be falling out. Continue until all the peppers have been filled.
  • To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce for the peppers. Then very carefully place each pepper in the pan and cook for about 15 minutes, or until heated through. Gently take each pepper out of the pan and place on a serving platter. Spoon the sauce over the peppers and garnish with 2 tablespoons chopped parsley.

SAUSAGE-STUFFED PIQUILLO PEPPERS



Sausage-Stuffed Piquillo Peppers image

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 12

Number Of Ingredients 14

8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ cup cooked long-grain white rice
2 ounces goat cheese
1 large egg
3 tablespoons chopped fresh parsley, divided
2 cloves garlic, crushed
1 teaspoon ground cumin
1 blood orange, zested and juiced
1 pinch cayenne pepper, or more to taste
12 piquillo peppers
2 tablespoons chopped almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  • Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  • Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g

Tips:

  • Choose the right peppers: Look for piquillo peppers that are firm and have a deep red color. Avoid peppers that are bruised or have blemishes.
  • Roast the peppers properly: Roasting the peppers brings out their natural sweetness and smokiness. Be sure to roast them until they are slightly charred but still hold their shape.
  • Use high-quality chorizo: The chorizo is a key ingredient in this dish, so it's important to use a good-quality chorizo that has a smoky and spicy flavor.
  • Don't overstuff the peppers: You want the peppers to be filled, but not so much that they burst open. Aim to fill them about two-thirds full.
  • Bake the peppers until they are heated through: The peppers should be baked until the filling is hot and bubbly and the peppers are slightly browned.

Conclusion:

Stuffed piquillo peppers are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can make this dish ahead of time and reheat it when you're ready to serve. So next time you're looking for a new and exciting dish to try, give stuffed piquillo peppers a try. You won't be disappointed!

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