Piquillo Peppers Stuffed with Chorizo and Manchego

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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