MANCHEGO-AND-CHORIZO-STUFFED PIQUILLO PEPPERS

MANCHEGO-AND-CHORIZO-STUFFED PIQUILLO PEPPERS image

Yield 2/6 dinner/appetizer

Number Of Ingredients 10

½ pound cured Spanish chorizo, finely chopped
¾ medium yellow onion, finely chopped
2 medium garlic cloves, very finely chopped
1 small tomato, cored and finely chopped
¼ medium yellow bell pepper, finely chopped
½ teaspoon smoked paprika (pimentón)
½ teaspoon chile powder
⅓ cup Alamos® Malbec wine
½ cup shredded Manchego cheese, plus extra for topping
12 jarred piquillo peppers, drained

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.