Roasted Red Pepper and Chorizo Stuffed Bell Peppers (with Manchego)

Recipe Introduction

Quick Hook

Fancy a bit of Spain tonight? Pepper filling recipes are ace for adding some sunshine to your plate. Honestly, these Roasted Red Pepper and Chorizo Stuffed Bell Peppers are pure flavor bombs.

Brief Overview

Stuffed peppers, you know, they’re a classic! but these spanish stuffed peppers are a bit special. we're talking a spicy chorizo kick and creamy manchego.

It's a medium difficulty recipe, taking about an hour. it makes 4 portions – perfect for a family dinner.

Main Benefits

Bell peppers are great for you, packed with vitamins. Plus, this is the perfect dinner to impress your mates! What makes it special? The smoky chorizo and tangy cheese combination.

Right then, let's get this keyword stew bubbling nicely!

Roasted Red Pepper and Chorizo Stuffed Bell Peppers (with Manchego) Recipe Card

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Preparation time:30 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• 2 large red bell peppers (about 400g), halved lengthwise and seeded
• 2 tablespoons olive oil (30 ml)
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil (15 ml)
• 1 small onion, finely chopped (about 100g)
• 2 cloves garlic, minced
• 175g chorizo, casings removed and crumbled
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ cup uncooked long-grain rice (about 100g)
• 1 ½ cups chicken broth (360 ml)
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 100g Manchego cheese, grated (about 1 cup)

Instructions:

• Preheat oven to 400°F (200°C). Toss pepper halves with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast until skins are blistered and slightly charred (about 25-30 minutes).
• Remove peppers from the oven and immediately place them in a bowl covered tightly with plastic wrap (or in a zip-top bag) to steam. Let cool slightly.
• While peppers are roasting, heat olive oil in a large skillet over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
• Add crumbled chorizo to the skillet and cook, breaking it up with a spoon, until browned. Stir in smoked paprika and oregano.
• Add rice to the skillet and cook, stirring, for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked through and liquid is absorbed (about 15-20 minutes).
• Stir in parsley and season with salt and pepper to taste.
• Once peppers are cool enough to handle, gently peel off the skins (they should come off easily).
• Fill each roasted pepper half with the chorizo-rice mixture. Place filled peppers on a baking sheet. Top with grated Manchego cheese.
• Bake in the preheated oven until cheese is melted and bubbly and peppers are heated through (about 10-15 minutes).
• Let cool slightly before serving.

Nutrition Facts

Calories:420

Fat:30g

Fiber:3g

Recipe Info

Category:Main Course

Cuisine:Spanish

Peppers: Let’s Talk Roasted Goodness

Ever wondered how to make peppers taste amazing ? roasting them is the key. chucking them in the oven brings out their sweetness.

Roast until they're blistered, almost burnt, honestly, don't be shy with the char - it adds so much flavour!

Chorizo & Rice: The Filling's Foundation

First things first, we need a tasty filling. fry some onions and garlic till soft, then add crumbled chorizo. the smell alone is enough to make your mouth water.

Add rice and chicken broth, simmer until cooked. this forms the base of our simple flavorful recipes .

Manchego Magic: That Cheese Makes All The Difference

Now for the cheese! Manchego is a proper Spanish cheese, sharp and tangy. You could use cheddar if you fancy, but Manchego makes it authentic. Sprinkle generously before baking.

Assembly and Baking: Let’s Finish It

Peel the roasted peppers, fill with the chorizo-rice mixture, and top with Manchego. Bake until the cheese is golden and bubbly. This step doesn’t take long, around 15 minutes.

Variations on a Theme: Time To Mix It Up

Want to mix it up a bit? try these stuffed bell pepper variations . you could even make it vegetarian. add mushrooms and walnuts instead of chorizo.

Turkey and peppers recipe works very well also.

• Turkey And Bell Pepper Recipes
• Turkey And Peppers Recipe
• Ground Turkey Bell Pepper Stir Fry
• Manchego cheese pepper filling
• Chorizo stuffed peppers recipe

Serving Suggestions: A Cracking Meal!

Serve these roasted red pepper dinner ideas with a side salad and some crusty bread. Don't forget a glass of Rioja! Honestly, it's a meal fit for a king.

These easy healthy dinner casserole recipes are the best way to get your pepper fix. Hope you enjoy!

Right then, let's dive into the heart of these roasted red pepper and chorizo stuffed bell peppers – the ingredients and gear you'll need.

I reckon even a novice can nail this with a bit of prep! we're aiming for simple, flavorful recipes, so nothing too cheffy, yeah?

Ingredients: Let's Get Real

Main Ingredients: The Stars of the Show

• Red Bell Peppers: 2 large (about 400g ), halved and seeded. Go for firm, shiny ones. Soft peppers mean they've been sitting around. Honestly, the fresher the better.

• Olive Oil: 2 tablespoons ( 30 ml ) for the peppers, plus 1 tablespoon ( 15 ml ) for the filling. A good quality extra virgin makes a difference.

• Onion: 1 small , finely chopped (around 100g ). Brown onions work a treat.

• Garlic: 2 cloves , minced. Jarred stuff works in a pinch, but fresh is just, you know, better.

• Chorizo: 175g , casings removed and crumbled. look for good quality spanish chorizo. it’s got this wonderful smoky flavour that's chef's kiss .

  This is what elevates our chorizo stuffed peppers recipe , you see.

• Smoked Paprika: 1 teaspoon . This is what gives it that depth. Don't skip it.

• Dried Oregano: ½ teaspoon . It adds a lovely earthy tone.

• Long-Grain Rice: ½ cup (about 100g ), uncooked. Basmati or Jasmine work too. Just don't use pudding rice!

• Chicken Broth: 1 ½ cups ( 360 ml ). Low-sodium is best. You can always add salt, but you can’t take it away, can you?

• Fresh Parsley: ¼ cup , chopped. Adds a bit of freshness.

• Manchego Cheese: 100g , grated (about 1 cup ). Mature manchego is the best! it gives such a punch to manchego cheese pepper filling

Seasoning Notes: A Pinch of This, A Dash of That

• Essential Spice Combo: Smoked paprika + oregano. Trust me on this. It's a simple flavorful recipe base.

• Flavor enhancers: garlic, obviously! and a pinch of cayenne pepper if you like a bit of heat. feel free to add some turkey.

  Maybe you could also create some turkey and bell pepper recipes

• Quick Subs: No smoked paprika? A dash of regular paprika and a drop of liquid smoke works. Oregano can be replaced with marjoram. Or even with Turkey And Peppers Recipe

Equipment Needed: Keep It Simple

• Baking Sheet: For roasting those peppers.

• Large Skillet: For the filling.

• Small Saucepan: For cooking the rice, if you prefer to do it separately.

• Common Household Alternatives: Don't have a fancy skillet? Any large frying pan will do. No saucepan? Use a smaller skillet.

Alright, that's all the gear you need to bring these roasted red pepper dinner ideas to life. let's get cooking.

I've made these a hundred times, and honestly, they're always a winner. they are also easy healthy dinner casserole recipes , aren't they? if you're having a buffet they could be also called spanish stuffed peppers , honestly a good addition to any dinner.

And remember the ground turkey bell pepper stir fry it tastes lovely. so, you can see there are many stuffed bell pepper variations .

Right then, let's get this pepper filling recipes stew bubbling nicely! we're talking about stuffed bell peppers, and not just any stuffed peppers.

Think roasted red peppers bursting with flavour, proper chorizo, and a cheeky bit of manchego on top. honestly, it’s a game changer.

This is like sunshine on a plate, innit?

Prep Like a Pro: Mise en Place Magic

First things first, essential mise en place is key. roughly translated, it means "everything in its place." chop your onions, mince your garlic, and crumble your chorizo.

Get those peppers ready. trust me, it saves a ton of time later. time-saving organisation tips: get your spices measured out beforehand.

It's a proper life hack, that is.

Safety Reminder: If you're using a proper sharp knife, go slow. We don't want any accidents in the kitchen. Now, let's move on.

Step-by-Step: Stuffed Pepper Perfection

Alright, follow these steps and you'll be golden.

1. Roast the Peppers: Preheat your oven to 400° F ( 200° C) . Toss the halved peppers in olive oil, salt, and pepper. Roast for 25- 30 minutes , until the skins are blistered.
2. Steam: Put roasted peppers in a covered bowl, so the skin comes loose.
3. Sauté: Cook chopped onion and garlic in a bit of oil 'til soft.
4. Chorizo Time: Add the chorizo and spices. Cook until it's nicely browned. That smoked paprika? Brilliant.
5. Rice is Nice: Chuck in the rice and broth. Simmer for 15- 20 minutes , until the rice is cooked.
6. Parsley Pop: Stir in fresh parsley. Season to taste.
7. Peel and Fill: Gently peel the skins off the cooled peppers.
8. Cheese Please: Fill each pepper with the chorizo mixture and top with that glorious Manchego. Bake for 10- 15 minutes , until the cheese is melted and bubbly.

Visual cues for doneness? The cheese should be golden brown and bubbly. Critical temperature points? Make sure the filling is heated through.

Pro Tips for the Perfect Spanish stuffed peppers

• Don't be shy with the roasting . Getting a good char on the pepper skins makes them easier to peel and adds a smoky flavour.
• Common mistake? Soggy rice. No one likes mushy peppers. Make sure your rice is cooked perfectly al dente .
• Make-ahead option: Roast the peppers and prepare the filling a day in advance. Just assemble and bake when you're ready.

Honestly, whipping up turkey and peppers recipe version would be just as simple. try using ground turkey and adding some extra veggies for a healthier twist.

Or, if you're feeling adventurous, try a ground turkey bell pepper stir fry . so there you have it – a recipe for roasted red pepper and chorizo stuffed bell peppers that'll have everyone begging for more.

Enjoy!

Right then, let's get this pepper filling recipes stew bubbling nicely! once you’ve nailed your roasted red pepper and chorizo stuffed bell peppers , you might be wondering about the best way to serve them up or keep them for later.

Don't you worry; i've got some handy tips.

Recipe Notes: Sorted!

Serving Suggestions: Show 'Em Off!

Presentation matters, you know? i mean, nobody wants a slapped-together dinner, do they? for these beauties, i reckon serving them on a nice plate with a sprig of parsley makes them look properly posh.

Plating and presentation ideas : think about adding a swirl of aioli for a touch of creaminess. honestly, it makes all the difference.

Or, if you’re feeling fancy, a drizzle of balsamic glaze can elevate the presentation.

Complementary sides or beverages : these stuffed peppers are fairly filling on their own, so keep the sides simple. a crisp green salad with a light vinaigrette really cuts through the richness.

As for drinks, a nice glass of spanish rioja would be absolutely divine! for non-drinkers, sparkling water with a slice of lime is always refreshing.

Storage Tips: Keep 'Em Fresh!

Refrigeration guidelines : got leftovers? no worries! just pop them in an airtight container and they'll be good in the fridge for up to three days.

Make sure they're properly cooled before you refrigerate them, yeah? nobody wants to encourage bacteria growth.

Freezing options (if applicable) : these aren't ideal for freezing as the peppers can get a bit soggy, but if you must, freeze them before baking.

Wrap them tightly in cling film and then foil to prevent freezer burn. they'll keep for up to a month.

Reheating instructions : if refrigerating, just stick them back in the oven at 350° f ( 175° c) for about 15- 20 minutes, or until they're heated through.

If frozen, let them thaw overnight in the fridge first, then follow the same reheating instructions. you can also microwave them, but they might get a bit squidgy.

Variations: Tweak It Your Way!

1-2 Dietary Adaptations : Fancy making this veggie? Easy peasy! Swap out the chorizo for some finely chopped mushrooms and walnuts. Adds a lovely earthy flavour and a similar texture.

Seasonal ingredient swaps : right then, let's talk about seasonal twists. i think autumn is all about squashes and stews.

During autumn and winter, try using butternut squash rice pilaf instead of the normal rice filling!

Nutrition Basics: Good For Ya!

Simplified nutrition information : look, i’m no expert, but these are packed with good stuff! you’ve got your vitamins from the peppers, protein from the chorizo (or your veggie alternative), and fiber from the rice.

Key Health Benefits : These peppers are a cracking source of Vitamin C, which is great for your immune system. Plus, the chorizo provides iron and zinc.

Hopefully, you'll find these notes incredibly helpful! don't be afraid to experiment and make these roasted red pepper and chorizo stuffed bell peppers your own.

And remember that are plenty more pepper filling recipes to try out, once you understand this recipe! happy cooking, and enjoy! if you are in the mood, don't forget to look for some spanish stuffed peppers recipes!