Chorizo and Manchego Stuffed Mini Sweet Peppers

In this recipe, the heat (if you want it) comes from spicy chorizo, not the pepper. Choose a semicurado Manchego cheese, aged around three months – it’s soft and tangy.

By | May 07, 2017

Ingredients

  • 15 mini sweet peppers
  • 15 slices dried chorizo (1/4-inch thick)
  • 15 1/2-inch slices soft Manchego cheese (1/4-inch thick), any rind removed

Instructions

Preheat broiler. Position top rack closest to the heating element. Lightly oil a full-size, rimmed baking sheet.
Make a slit lengthwise down the center each pepper, leaving the stem attached. Stuff each pepper with a slice of chorizo and cheese. Place on prepared baking sheet, leaving 1/2 space between each pepper for easy turning and even broiling. Broil peppers, turning frequently, until browned on all sides and skins are slightly blistered, about 3 to 4 minutes.

Ingredients

  • 15 mini sweet peppers
  • 15 slices dried chorizo (1/4-inch thick)
  • 15 1/2-inch slices soft Manchego cheese (1/4-inch thick), any rind removed
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