Stuffed Piquillo Peppers with Chorizo and Manchego Recipe

Name: Stuffed Piquillo Peppers with Chorizo and Manchego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1/2 small onion, finely diced; Kosher salt; Pinch crushed red pepper flakes; 1 garlic clove, smashed and finely chopped; 1/4 pound chorizo, casing removed and finely chopped; 1/2 cup bread crumbs; 1/2 cup grated aged Manchego; 1/2 bunch Italian parsley, leaves finely chopped; 1 (10-ounce) jar piquillo peppers, drained and patted dry; 2 cups washed baby arugula; 1/4 cup sliced almonds, toasted; 2 scallions, white and green, cut very thin on the bias; Sherry vinegar; Big fat finishing extra-virgin olive oil (high quality)

Servings: persons

Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)

1
Coat a saute pan, over medium heat, with olive oil.
2
Add the onion, season with salt, to taste, and toss in the crushed red pepper.
3
Saute the onions until they are soft and very aromatic, about 4 to 5 minutes.
4
Add the garlic and saute for 2 to 3 more minutes.
5
Stir in the chorizo and cook for 2 to 3 minutes.
6
Turn off the heat and stir in the bread crumbs.
7
Let the mixture cool.
8
When cool, add the Manchego and parsley.
9
Taste and adjust the seasoning, if needed.
10
Preheat the oven to 350 degrees F.
11
Stuff the peppers with the filling and arrange them on a sheet pan.
12
If there is extra stuffing, press a little on top of each of the peppers.
13
Put the peppers in the oven to warm through, about 8 minutes.
14
While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl.
15
Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste.
16
Check for seasoning and divide the salad between 4 serving plates.
17
Remove the peppers from the oven and arrange 2 peppers on each salad.
18
Serve while the peppers are warm.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Extra-virgin olive oil, 1/2 small onion, finely diced, Kosher salt, Pinch crushed red pepper flakes, and more.

Yes, Stuffed Piquillo Peppers with Chorizo and Manchego falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Piquillo Peppers with Chorizo and Manchego

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