Stuffed Piquillo Peppers with Chorizo and Manchego

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This was really different, flavorful and such a beautiful presentation with the red peppers, green parsley and browned chorizo, cheese and bread crumb mixture - it looked so pretty and appetizing! The only chorizo I could find in our store was Mexican chorizo and it was a soft, raw sausage that just broke apart when sauteing it, like Italian sausage would, so no way to chop as Anne did. What Anne used looked like a cured or dry sausage, kind of like salami or pepperoni - couldn't find anything like that. It was really delicious with the salad made just like she did - both my husband & I really felt like it was special! Thanks Anne for another special and original recipe.

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I coworker made these and I loved them So got the recipe and made them my self- delicious!

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I thought this recipe was quite delicious!! I purchased the piquillo peppers the last time this episode aired on FN and I've been waiting to use them. They turned out absolutely delicious. Anne never disappoints, she's a pure genius. Love you Anne!!

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Made this recipe exactly as written using exact ingredients and it was excellent!! My husband just loved it and it does taste like high quality restaurant food. I found all the ingredients in my market. I bought the same kind of chorizo that Anne used, not in the plastic vacuum pack but from the deli. The smaller chorizo is dryer, which will produce a dryer pepper. The larger chorizo which is cut to order is not as dried. I loved loved loved this easy recipe and will make this again and again!

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This is an excellent appitizer! Made just as written and it turned out perfect. I did put the peppers together the night before, returned to room temperature before baking them. Baked on a silpat sheet and no muss no fuss!

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This was pretty good. I liked it more than my husband did. I had a jar of Piquillo's I had opened last week so wanted to use them up. Unfortunately they really did not hold up to stuffing, (they fall apart but that is not the recipes fault. I substituted Dubliner cheese (Costco as we do not like Manchego cheese, and it subbed very well. I read on one review that said it was a bit dry so I added 1T of the Piquillo liquid and they were moist. It might be better served on something like creamy mashed potatoes, with the greens on the side.

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These "little cuties" were amazing! After watching Anne make them on TV, had to try them. I was a little discouraged as I'm in San Diego and Fran from San Diego couldn't find the peppers, but I found them! At North Park Produce (El Cajon Blvd & Wilson, just east of the 805. It's a middle eastern/latin/mediterranean neighborhood grocery that carries many hard to find imported ingredients. The brand is Marco Polo, 16 oz jar, only $3. I also made the halibut crusted with instant mashed potatoes and herbs. Another terrific idea and recipe! My partner and I loved it.

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This was off the charts!!! Had a hard time finding the cheese so I made a substitution. The most excellent and easy recipe I have made off the Food Network Channel. Thanks for putting this on your show. I love all the shows that you are on. I liked chopped all-stars. You ROCK!!!

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I made this as an appetizer for a girls night last night and they loved it! I also could not find the piquillo peppers in store where I am (close to the border of Wisconsin in Illinois. So I substituted with roasted red peppers and they put a little extra manchego cheese on top. Great recipe.

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I couldnt find piquillo peppers in any store in San Diego, including "Whole Paycheck" (wholefoods so I had to use peppadew peppers. Also, did you use a real Spanish chorizo or mexican chorizo which is widely available in the west?