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!
Wine Pairing Suggestion
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 Type: A crisp, dry Spanish Rosé (Rosado)
- Specific Region/Grape: Look for a Garnacha (Grenache) Rosado from the Navarra or Rioja region.
Why this pairing works:
- Cuts through Richness: The high acidity and bright, red-fruit flavors of a quality Rosado (especially one made from Garnacha) will cut through the richness of the Manchego cheese and the fat from the chorizo.
- Complements the Spice: Rosados are refreshing and don’t clash with the mild heat of the chorizo or the smokiness of the paprika.
- Matches the Origin: Pairing a Spanish appetizer with a Spanish wine is a classic and reliable strategy, as the flavors from the region are naturally complementary.
Grab yours here: Marqués de Cáceres Rosé Dry
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 the creamy Manchego balancing the bold chorizo, all wrapped in the tender, vibrant pepper. Pair them with a crisp Rosado, 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.
