Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces fresh Mexican chorizo, casing removed
• 4 cloves garlic, minced
• 1 medium carrot, minced
• 1 stalk celery, minced
• 1 medium shallot, minced
• 1 teaspoon kosher salt
• 4 to 5 turns freshly ground black pepper
• Pinch chile flakes
• 1 cup grated Manchego cheese
• 1/2 cup panko breadcrumbs
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup whipped cream cheese
• 8 to 10 jarred piquillo peppers, drained and patted dry

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.