Imagine a bite-sized explosion of flavor that transports you straight to the vibrant streets of Spain - these Goat Cheese Chorizo Stuffed Piquillo Peppers are not just an appetizer, they're a culinary adventure waiting to happen! Combining the creamy richness of goat cheese, the spicy kick of chorizo, and the sweet, smoky essence of piquillo peppers, this recipe is about to become your new obsession. Whether you're hosting a dinner party or craving an irresistible tapas experience, get ready to impress everyone with this simple yet sophisticated dish that looks like it was crafted by a professional chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 12 piquillo peppers
- 1 cup goat cheese
- 1/2 cup chorizo, cooked and crumbled
- 1/4 cup fresh parsley, chopped
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare your ingredients by draining the piquillo peppers and patting them dry with paper towels. Ensure the chorizo is already cooked and finely crumbled.
- In a medium mixing bowl, combine the goat cheese, crumbled chorizo, chopped fresh parsley, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Carefully open each piquillo pepper, creating a pocket for the filling. Use a small spoon to gently stuff each pepper with the goat cheese and chorizo mixture, being careful not to tear the delicate pepper.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Arrange the stuffed piquillo peppers on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 12-15 minutes, or until the peppers are heated through and the edges start to become slightly crispy.
- Remove from the oven and let rest for 2-3 minutes to allow the filling to set.
- Transfer to a serving platter, garnish with additional chopped parsley if desired, and serve warm as a tapas-style appetizer.
Tips
- Choose high-quality ingredients: The success of this dish relies on using authentic Spanish piquillo peppers and flavorful chorizo.
- Don't overstuff the peppers - a gentle, even fill ensures they cook evenly and look beautifully presented.
- Pat the peppers dry thoroughly to prevent excess moisture that could make them soggy.
- For an extra flavor boost, consider lightly toasting the smoked paprika in a dry pan before mixing it into the filling.
- If you can't find piquillo peppers, roasted red peppers make an excellent substitute.
- Serve immediately after baking to enjoy the perfect temperature and texture contrast.
- Pair with a crisp Spanish white wine or a light, fruity red for an authentic tapas experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 10g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
