Best Manchego And Chorizo Stuffed Piquillo Peppers Recipes

STUFFED PIQUILLO PEPPERS WITH CHORIZO AND MANCHEGO

Steps:

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

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO

Steps:

• 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.

MANCHEGO-AND-CHORIZO-STUFFED PIQUILLO PEPPERS

Steps:

• 1. Preheat the oven to 450°. To a large skillet set over medium heat, add the chorizo. Once the fat begins to render, add the onion and garlic and cook, stirring often, until the onion softens, about 10 minutes. Stir in the tomato, yellow bell pepper, paprika, chile powder and Alamos Malbec. Cook until the liquid has cooked off, about 10 minutes. Stir in the ½ cup shredded Manchego cheese and slightly cool. 2. Fill each piquillo pepper with the chorizo mixture and place in a shallow baking dish. Sprinkle more shredded Manchego cheese over the top and bake until the cheese is melted and the peppers are hot, about 5 minutes. Serve immediately.