Best Stuffed Piquillo Peppers With Chorizo And Manchego Recipes

Piquillo Peppers Stuffed with Chorizo and Manchego image

Provided by Guy Fieri

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
8 ounces fresh Mexican chorizo, casing removed
4 cloves garlic, minced
1 medium carrot, minced
1 stalk celery, minced
1 medium shallot, minced
1 teaspoon kosher salt
4 to 5 turns freshly ground black pepper
Pinch chile flakes
1 cup grated Manchego cheese
1/2 cup panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1/4 cup whipped cream cheese
8 to 10 jarred piquillo peppers, drained and patted dry

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.

Stuffed Piquillo Peppers image

Provided by Valerie Bertinelli

Categories appetizer

Time 50m

Yield 14 stuffed peppers

Number Of Ingredients 16

14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
1 1/3 cups goat cheese (about 11 ounces), at room temperature
2/3 cup packed finely grated manchego cheese (about 4 ounces)
2 tablespoons finely chopped fresh chives
2 tablespoons honey
2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
1/2 teaspoon sweet Spanish paprika
Kosher salt and freshly ground white pepper
1/4 cup sherry vinegar
1 tablespoon honey
Kosher salt
1 tablespoon golden raisins
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian parsley
3 tablespoons roughly chopped marcona almonds, for garnish

Steps:

For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.