Spanish Inspired Stuffed Peppers
Transport your taste buds to the vibrant streets of Spain with these Spanish-Inspired Stuffed Peppers—a bold and flavorful dish that’s as beautiful as it is delicious. Sweet and colorful bell peppers are generously filled with a savory blend of diced Spanish chorizo, smoky paprika, tender white rice, juicy tomatoes, and briny black olives, creating a hearty, crowd-pleasing meal. Enhanced with shredded Manchego cheese and baked to perfection, these stuffed peppers boast a delightful balance of smoky, spicy, and tangy flavors. Perfect for weeknights or dinner parties, this recipe is easy to prepare and ready in just an hour. Garnish with fresh parsley for a pop of color and freshness, and serve as a complete meal or alongside a crisp green salad for a touch of Spanish flair. Keywords: Spanish Stuffed Peppers, chorizo recipes, easy dinner ideas, Manchego cheese, Mediterranean-inspired meals.
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Recipe Information
Ingredients
- 4 whole bell peppers (any color)
- 2 tablespoons olive oil
- 200 grams Spanish chorizo, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 cups cooked white rice
- 1 cup canned diced tomatoes
- 0.5 cup chicken or vegetable broth
- 0.25 cup black olives, sliced
- 1 cup shredded Manchego cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chorizo and cook for 4-5 minutes, until slightly browned.
Add the chopped onion to the skillet and sauté until soft, about 3-4 minutes. Then, add the minced garlic and smoked paprika. Cook for another 1 minute, stirring frequently.
Stir in the cooked rice, canned diced tomatoes, chicken or vegetable broth, and sliced black olives. Mix well to combine and simmer for 5 minutes. Season the mixture with salt and black pepper to taste.
Remove the skillet from heat and stir in half of the shredded Manchego cheese.
Brush the outside of the bell peppers with the remaining 1 tablespoon of olive oil, then stand them upright in a baking dish.
Fill each pepper generously with the prepared stuffing mixture. Sprinkle the remaining Manchego cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 7904 mg | 344% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 39.2 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1100 mg | 85% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2885 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
