Spanish Main Stuffed Poppers
Spice up your next gathering with Spanish Main Stuffed Poppers, a bold and flavorful appetizer that’s guaranteed to impress! These bite-sized delights start with jalapeño or mini sweet bell peppers, stuffed to perfection with a creamy, savory filling of browned chorizo, tangy cream cheese, and nutty Manchego cheese. Seasoned with smoked paprika and garlic powder, these poppers boast a smoky, Spanish-inspired flair that pairs beautifully with the peppers' tender, roasted texture. Drizzled with olive oil and baked until golden, they’re finished with a sprinkle of fresh parsley for an irresistible presentation. Perfect as a crowd-pleasing party snack or a decadent appetizer, these stuffed poppers combine rich, comforting flavors with just the right amount of spice for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 12 Jalapeño peppers (or mini sweet bell peppers)
- 0.5 pound Chorizo sausage, crumbled
- 8 ounces Cream cheese, softened
- 1 cup Manchego cheese, shredded
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (for drizzling)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Slice the peppers in half lengthwise and carefully remove the seeds and membranes. If using jalapeños and you want less heat, be sure to scrape out all the seeds.
In a skillet over medium heat, cook the crumbled chorizo until fully browned and slightly crispy. Drain any excess grease and set aside to cool slightly.
In a mixing bowl, combine the cooked chorizo, softened cream cheese, shredded Manchego cheese, smoked paprika, garlic powder, salt, and black pepper. Mix until the filling is smooth and well-combined.
Using a small spoon, carefully stuff each pepper half with the prepared filling, leveling off the tops so they are slightly mounded.
Place the stuffed peppers on the prepared baking sheet, cut side up. Drizzle them lightly with olive oil to promote even browning.
Bake in the preheated oven for 12-15 minutes, or until the peppers are tender and the tops are golden brown.
Remove from the oven and let cool slightly before transferring to a serving platter.
Garnish with freshly chopped parsley, if desired, and serve warm as a delicious appetizer or party snack.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.3 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1111 mg | 85% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1511 mg | 32% | |
*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.
