Piquillo peppers with chorizo and goat cheese

4 servings
10 min
15 min
Very Easy


Number of serving: 4
3 oz Spanish dry-cured chorizo

3 oz goat cheese

1 tsp fresh thyme leaves

2 tsp extra virgin olive oil

1/8 tsp kosher salt

1/4 tsp pepper

8 roasted, jarred piquillo peppers


  • Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!
  • Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.
  • Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.
  • Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.


Rate this recipe:
Generate another secure code = 

Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsImpress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!Easy and tasty butter free desserts!Easy and tasty butter free desserts!