Party Chorizo and Manchego-Stuffed Piquillo Peppers with Alioli

Name: Party Chorizo and Manchego-Stuffed Piquillo Peppers with Alioli
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 16 whole roasted piquillo peppers in brine, drained, drained and gently patted dry; 6 oz (170 g) Spanish chorizo, casing removed, crumbled into small pieces; 4 oz (115 g) Manchego cheese, finely grated; ¼ cup (30 g) panko breadcrumbs; 1 whole large egg yolk, at room temperature, at room temperature; 2 clove garlic clove, minced, minced very finely; 0.05 tsp (0.3 g) saffron threads, crushed and steeped in warm water for 2 minutes; ¾ cup (180 ml) extra-virgin olive oil, divided; 1 tsp (5 ml) sherry vinegar; ½ tsp (1 g) smoked paprika; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Roasted piquillo peppers are filled with a savory mixture of Spanish chorizo and creamy Manchego cheese, then baked until golden and served with a silky garlic and saffron alioli. This elegant appetizer is perfect for entertaining—made entirely ahead and reheated just before serving.

Prep: 20 min
Cook: 18 min
Total: 38 min
Makes: 16 stuffed peppers (8 appetizer servings)

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Ingredients

8 servings

16 whole roasted piquillo peppers in brine, drained, drained and gently patted dry
6 oz (170 g) Spanish chorizo, casing removed, crumbled into small pieces
4 oz (115 g) Manchego cheese, finely grated
¼ cup (30 g) panko breadcrumbs
For the alioli
1 whole large egg yolk, at room temperature, at room temperature
2 clove garlic clove, minced, minced very finely
0 tsp (0.3 g) saffron threads, crushed and steeped in warm water for 2 minutes
¾ cup (180 ml) extra-virgin olive oil, divided
1 tsp (5 ml) sherry vinegar
½ tsp (1 g) smoked paprika
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Small skillet
Cutting board
Small bowl
Whisk
Spoon or small piping bag

Steps

Before you start

Preheat your oven to 400°F (200°C)
Remove chorizo casing if needed and let it come to room temperature for easier crumbling
Have all ingredients measured and ready before you begin assembly

1
Cook the chorizo filling
- Heat the small skillet over medium-high heat.
- Add the crumbled chorizo and cook for 4–5 minutes, stirring occasionally, until the chorizo begins to brown and releases its oils.
- The meat should be cooked through and starting to crisp slightly at the edges.
- Transfer to a bowl to cool slightly, about 2 minutes, then drain off excess fat, leaving about 1 tablespoon of the rendered chorizo oil in the mixture.
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Ready when: Chorizo is cooked through and beginning to crisp, with visible browning
Tip: Don't discard all the rendered fat—it adds essential Spanish flavor to the filling
2
Mix the filling
- Stir the grated Manchego, panko breadcrumbs, smoked paprika, and cooled chorizo together in a small bowl.
- Season with a pinch of salt and black pepper.
- The mixture should be moist but not greasy; if it seems dry, add 1 more teaspoon of the reserved chorizo oil.
- You'll have roughly ¼ cup of filling.
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Ready when: Filling is uniform in color and texture
Tip: Mix the filling just before stuffing so the cheese doesn't dry out
3
Stuff the peppers
- Carefully open each piquillo pepper along its natural seams (or cut a small slit near the stem).
- Using a small spoon or piping bag, fill each pepper with about 1 teaspoon of the chorizo-Manchego mixture, being gentle to avoid tearing the delicate pepper skin.
- Arrange the stuffed peppers seam-side up in the 9×13-inch baking dish.
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Ready when: All peppers are filled and arranged in the baking dish
Tip: A piping bag makes stuffing easier and neater, especially for a party presentation
4
Bake the peppersOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 12–15 minutes until the peppers are warmed through and the filling is golden at the edges.
- You'll see the cheese just starting to bubble slightly around the edges of each pepper, and the breadcrumbs will turn light golden brown.
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Ready when: Cheese bubbles slightly at the edges and breadcrumbs are golden brown
Tip: Don't overbake—the delicate peppers can burst if they cook too long
5
Make the alioli base
- While the peppers bake, whisk the egg yolk with the minced garlic, crushed saffron (including its steeping water), and sherry vinegar in a small bowl.
- Whisk vigorously for 30 seconds until pale and slightly thickened.
- This creates an emulsion base.
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Ready when: Mixture is pale and slightly thickened
Tip: Use room-temperature egg yolk to prevent the alioli from breaking
6
Emulsify the olive oil
- Add the olive oil very slowly to the egg mixture—start with just 1 teaspoon, whisking constantly and vigorously.
- Once the mixture begins to thicken and emulsify (after the first few teaspoons of oil), you can add the remaining oil in a thin, steady stream while continuing to whisk.
- The alioli will transform from thin and glossy to thick and creamy, like mayonnaise.
- Season with a small pinch of salt and white pepper.
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Ready when: Alioli is thick, creamy, and pale gold with a slight saffron hue
Tip: If the alioli breaks, start fresh with a new egg yolk and slowly whisk the broken mixture into it
7
Plate and serve
- Remove the baked peppers from the oven and let rest for 1–2 minutes.
- Transfer to a serving platter and garnish with fresh parsley if desired.
- Serve warm with the saffron alioli on the side for dipping, or spoon a small dollop of alioli onto each pepper just before serving.
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Tip: Serve the alioli at room temperature or slightly warm for the best flavor

Good to know

Tips

Buy roasted piquillo peppers in a can or jar from the Spanish section of your grocery store or online. They're far easier than roasting fresh peppers at home and have a wonderfully tender texture.
To avoid a broken alioli, ensure all ingredients—especially the egg yolk—are at room temperature before you start, and add the oil very slowly at first.
These peppers are perfect for make-ahead entertaining: stuff and refrigerate them hours in advance, then pop them in the oven 15 minutes before guests arrive.
For a non-raw egg alioli, use pasteurized eggs or substitute 2 tablespoons of crème fraîche folded into the yolk mixture for a milder, safer version.

Make ahead

The stuffed peppers can be assembled, covered, and refrigerated up to 8 hours ahead. Bake from cold, adding 3–4 minutes to the baking time. The alioli can be made up to 2 hours ahead and kept at room temperature in a covered container.

Storage & reheating

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes until warm through. The alioli keeps in the refrigerator for up to 3 days; bring to room temperature before serving. Do not freeze the finished peppers due to the delicate texture of the piquillo peppers.

Substitutions

Spanish chorizo, casing removed → Spicy Italian sausage or finely diced cured jamón ibérico. Use a 1:1 ratio by weight. Italian sausage will be slightly spicier; jamón adds a deeper, more complex flavor
Manchego cheese → Aged Gruyère, aged Gouda, or mature Cheddar. Choose firm cheeses that melt smoothly and complement the chorizo
saffron threads → ¼ teaspoon smoked paprika steeped in warm water. This adds color and Spanish smokiness, though the delicate floral note of saffron is lost
sherry vinegar → Red wine vinegar or white wine vinegar. Use a 1:1 ratio; choose red wine for deeper flavor or white wine for brightness