These Spanish piquillo peppers, stuffed with Chorizo and Manchego cheese, are definitely a crowd-pleaser for any party. This tapas dish combines the vibrant flavours of Spain into one irresistible bite. The star ingredient is the Spanish red piquillo peppers. These peppers hail from the region of Navarra, known for producing some of the finest peppers in the world. What makes them truly special is their unique sweet and smoky flavour, distinct shape and tender texture. Piquillo peppers are hand-picked at peak ripeness, fire-roasted to perfection, and carefully peeled to preserve their exquisite taste. Their natural sweetness perfectly complements the savoury chorizo and the rich, nutty notes of Manchego cheese.

Together, they create a harmonious blend of flavours, making these stuffed peppers a must-try Spanish delicacy that will transport your taste buds straight to the heart of Spain.

Stuffed Spanish Piquillo Peppers with Chorizo and Manchego Cheese

Ingredients

Serves 2 – 3

• Extra Virgin Olive Oil
• ½ onion, finely chopped
• 1 clove garlic, minced
• 1 medium piece (100g) Spanish chorizo, finely chopped
• 50g bread crumbs
• 50g grated Spanish Manchego cheese
• handful of parsley, chopped
• 6 pieces of Spanish piquillo peppers, drained and patted dry
• handful of arugula
• sherry vinegar
• salt and pepper to taste

Direction:

1. Preheat the oven to 180C.
2. Heat a saute pan over medium heat and add olive oil. Add in onion and season with a bit of salt and pepper. Cook for 2-3 minutes or until soft. Add in minced garlic and chopped chorizo. Let cook for 4 – 5 minutes. Turn off the heat and stir in the bread crumbs. Let cool slightly, and stir in the grated cheese and parsley. Set aside. Check the seasoning. If the mixture seems too dry, add in some Extra Virgin Olive oil.
3. Stuff the piquillo peppers with the chorizo filling and arrange them on an oven-proof dish or baking tray. If you have extra stuffing, sprinkle it on top of the peppers. Bake the peppers for 8 – 10 minutes or until heated through.
4. Toss arugula with sherry vinegar, extra virgin olive oil, salt and pepper.
5. Remove the peppers from the oven and arrange two per plate with the arugula salad on the side. Serve while still warm.

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