This recipe combines the salty, spicy kick of chorizo with the creamy, nutty Manchego, all encased in a sweet and tender piquillo pepper.
Ingredients:
- 12-15 piquillo peppers (jarred, drained)
- 4 oz Manchego Semicurado “Artequeso,” finely diced or shredded
- 3 oz Spanish chorizo, finely diced (look for a dry-cured variety)
- 1/4 cup breadcrumbs (panko works well)
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper to taste
For Garnish (Optional):
- Extra virgin olive oil
- Smoked paprika
- Fresh parsley
Instructions:
- Prepare the Chorizo: In a small skillet, heat the olive oil over medium heat. Add the diced chorizo and cook until it starts to crisp and renders some of its fat, about 3-5 minutes.
- Sauté Aromatics: Add the minced shallot and garlic to the skillet with the chorizo. Cook until softened and fragrant, about 2-3 minutes.
- Combine Filling: Remove the skillet from the heat. In a medium bowl, combine the cooked chorizo mixture, diced Manchego, breadcrumbs, and fresh parsley. Mix well. Taste and season with salt and pepper as needed (the chorizo and Manchego are already quite salty, so be cautious).
- Stuff the Peppers: Carefully open each piquillo pepper and spoon the Manchego and chorizo filling inside. Don’t overstuff; you want them to hold their shape.
Bake or Broil: You have two options for heating:
Baking: Preheat your oven to 375°F (190°C). Arrange the stuffed peppers in a single layer in an oven-safe dish. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the peppers are heated through.
Broiling: If you want a slightly more caramelized top, you can broil them. Place the stuffed peppers on a baking sheet and broil on high for 3-5 minutes, keeping a very close eye on them to prevent burning, until the cheese is melted and lightly browned.
Serve: Transfer the stuffed piquillo peppers to a serving platter. Drizzle with a little extra virgin olive oil, sprinkle with smoked paprika, and garnish with fresh parsley, if desired. Serve warm or at room temperature.
These make an excellent tapa, appetizer, or a light lunch. Enjoy!
For the Manchego and Chorizo Stuffed Piquillo Peppers, the best wine will complement the richness of the cheese, the sweetness of the pepper, and the spice and fat of the chorizo.
Recommended Pairing:
Wine: Bodegas Frontonio Botijo Rojo Garnacha
Wine Type: Light, juicy, and vibrant Spanish Garnacha (red)
Region: Valdejalón, Aragón, Spain
Why this pairing works:
Balances the Richness:
Botijo Rojo Garnacha is fresh, bright, and medium-bodied, with lively red-fruit flavors that lift the richness of Manchego and cut through the fat of the chorizo without overwhelming the dish.
Handles the Spice:
Its soft tannins and ripe cherry–raspberry profile pair beautifully with the smoky paprika and mild heat from the chorizo, enhancing the spices rather than competing with them.
A Spanish Match for a Spanish Tapa:
Pairing Spanish tapas with a Spanish Garnacha makes perfect sense—both originate from regions where bold, savory flavors are the norm. The wine’s rustic charm complements the peppers’ sweetness and savory filling effortlessly.
Grab yours here: Bodegas Frontonio Botijo Rojo Garnacha
FINAL THOUGHT
These stuffed piquillo peppers are a perfect harmony of flavors—smoky, savory, and just a touch sweet. Each bite is a little celebration of Spanish ingredients, with creamy Manchego balancing the bold chorizo, all wrapped in a tender, vibrant pepper. Pair them with Bodegas Frontonio Botijo Rojo Garnacha, and you have a tapa that’s as elegant as it is irresistible—simple enough for a weekday treat, yet impressive enough for entertaining. A true taste of Spain in every bite.
