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Serves: 4
Not only is this dish absolutely gorgeous, it is delicious! The bright red piquillo peppers are slightly sweet and tangy. The chorizo is salty and spicy. The Membrillo cheese mixed in the stuffing and browned on top pull it all together. This dish goes perfectly with our bold and earthy Trencadis Red Blend.
Ingredients
- 1 Jar Roasted Piquillo Peppers (drained)
- 1 8oz Wedge Manchego Cheese (about ½ a cup grated)
- 2 Chorizo Sausages (chopped with casings removed)
- ½ yellow onion (finely chopped)
- ½ cup Panko bread crumbs
- 1 garlic clove (minced)
- 1 handful parsley (chopped)
- 2 tsp Pimentón Dulce (Spanish smoked paprika)
- ¼ cup slivered almonds (toasted)
Instructions
- Sauté the onions in olive oil until soft, add the Pimentón Dulce and garlic for another couple of minutes. Mix in the chopped chorizo until cooked. Let cool.
- Transfer to a bowl and mix in the bread crumbs, parsley and Manchego. Salt and Pepper to taste.
- Stuff the peppers with the chorizo mixture, place on individual terrines and sprinkle with some extra Manchego and a drizzle of olive oil. Bake at 350 degrees for about 8 minutes.
- Upon serving, spoon the toasted almonds and garnish with fresh parsley or thyme
Notes
You can always adjust the spice level of the chorizo by substituting another type of sausage or adding crushed red pepper.
Gather together your ingredients. Don’t they look pretty? Toast and cool the almonds in advance for garnish.
Carefully stuff the piquillos with a small narrow spoon. Don’t worry if they rip, just put them faced down on your baking dish and no one will know!
Serve with our Winemaker’s Red Blend. It’s called “Trencadis” which is the Catalan word for the art of broken tile mosaic. The art on the bottle comes directly from one of Antonio Gaudi’s pieces in Barcelona!
