Piquillo Peppers Stuffed With Chorizo And Manchego
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (minced)1 medium
Carrot (minced)1 stalk
Celery (minced)1 medium
Shallot (minced)1 tsp
Kosher Salt1 cup
Manchego Cheese (grated)1 cup
Whipped Cream CheeseDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
In a large saute pan set over medium-high heat, add the olive oil and chorizo
4
Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks
5
Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes
6
Remove from the heat and transfer to a large mixing bowl to cool slightly
7
Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese
8
Stir well to mix everything evenly
9
Using a medium spoon, carefully stuff each of the piquillo peppers with the filling
10
Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego
11
Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes
12
Transfer to a platter and garnish with the remaining chopped parsley to serve