Oh my gosh, this stuffed piquillo pepper recipe is everything I crave in a comforting meal! The smoky paprika and Manchego cheese create such a delish combo that takes me back to my favorite tapas bar—I can’t get enough!
I adore the creation of recipes that meld strong flavors with wholesome ingredients, and my meat-stuffed piquillo peppers are a perfect fusion of the two. Their savory filling of ground beef, enriched with smoked paprika, cumin, and fresh parsley, imparts a delightful bite to these petite peppers.
Drizzled with tomato sauce and topped with Manchego cheese, they present a striking balance of protein, fiber, and a bevy of beneficial vitamins.
Ingredients
Piquillo Peppers:
Sweet and rich in vitamins A and C, not loaded with calories.
Ground Beef:
Rich in protein, supplies vital amino acids, serves up B vitamins.
Smoked Paprika:
Imparts aromatic, smoky flavor; source of antioxidants; and enhances taste naturally.
Garlic:
Has allicin, supports cardiovascular function, enhances immune health.
Olive Oil:
Abundant in beneficial monounsaturated fats, assists in diminishing inflammation.
Manchego Cheese:
Contributes a smooth mouthfeel, an intense taste, a good amount of nutrients: calcium, protein.
Ingredient Quantities
- 12 piquillo peppers, drained
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 1 cup tomato sauce
- 1/4 cup grated Manchego cheese
Instructions
1. Set the oven to 375°F (190°C).
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add the onion and garlic, and sauté until the onion is soft.
3. In a skillet over medium heat, add the ground beef and cook until browned. Stir in the smoked paprika, cumin, salt, and pepper.
4. Take the skillet off the heat and let the blend cool a bit.
5. In a big bowl, blend the cooked beef mixture with parsley, breadcrumbs, and the beaten egg. Combine until the mixture is homogenous.
6. Each piquillo pepper should be carefully stuffed with the meat mixture.
7. Place the stuffed peppers in a baking dish.
8. Pour the tomato sauce over the top. Drizzle the remaining olive oil over the peppers.
9. Add grated Manchego cheese to the peppers.
10. Preheat the oven to 350 degrees. The cheese portion of the dish requires slightly different timing than the dish as a whole. Thus, bake for 15-20 minutes, or until the cheese is melted and bubbly. Serve warm.
Equipment Needed
1. Oven
2. Medium skillet
3. Large mixing bowl
4. Baking dish
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board
9. Wooden spoon or spatula
10. Spoon for stuffing peppers
11. Cheese grater (if cheese is not pre-grated)
FAQ
- Can I use another type of pepper instead of piquillo peppers?Certainly, you can substitute other mild, sweet peppers for piquillo peppers if you can’t find them. Peppers such as red bell peppers work and are found much more readily than piquillo peppers these days.
- Is there a substitute for Manchego cheese?It can be replaced with another semi-firm cheese such as Parmesan or Asiago.
- Can these be prepared in advance?Indeed, the stuffed peppers can be prepared a day in advance and baked the next day. Put them in the refrigerator until you’re ready to pop them into the oven.
- What can I serve with these stuffed peppers?A simple green salad or some crusty bread nicely rounds out these dishes, balancing their flavors.
- Is the beef mixture pre-cooked before stuffing?Yes, you should fully cook the ground beef in the pan before stuffing it into the peppers to ensure that the whole dish is safe to eat.
- Can I freeze the stuffed peppers?Indeed, after you have stuffed them but prior to baking, you can freeze them. Defrost them in the refrigerator and bake them before you serve them.
- Are there vegetarian options for this recipe?The ground beef can be replaced with a plant-based meat alternative or a mixture of cooked quinoa and beans for a vegetarian version.
Substitutions and Variations
Ground beef: Use ground turkey or ground pork as a flavorful substitute.
Paprika that has been smoked: You can substitute standard paprika or chili powder if you would rather have a milder or spicier flavor.
Fresh parsley: Substitute fresh cilantro or fresh basil for an unexpected and delightful twist.
Panko should be used for its crunchier texture; if you don’t have panko, use crushed crackers instead.
Here is a different way to say what you provided:
Grated Parmesan or Pecorino Romano can be substituted for Manchego cheese. Both are similar in flavor and offer a similarly savory profile.
Pro Tips
1. Even Cooking: Brown the ground beef in small batches if necessary to ensure even cooking and browning. This will enhance the flavor by allowing moisture to evaporate and creating a nice crust on the meat.
2. Homogeneous Stuffing: Allow the cooked onion and garlic mixture to cool slightly before combining it with the egg and breadcrumbs. This will prevent the egg from cooking prematurely and will help the ingredients bind together more effectively.
3. Flavor Infusion: Toast the smoked paprika and cumin briefly in the skillet before adding the meat. This will release their essential oils and deepen their flavor, intensifying the spices’ impact on the dish.
4. Perfect Stuffing: Use a piping bag or a zip-top bag with a corner snipped off to fill the piquillo peppers more evenly and with less mess. This will also help you avoid tearing the delicate peppers.
5. Layering Cheese and Sauce: For the best flavor distribution, layer half of the Manchego cheese on top of the stuffed peppers before adding the tomato sauce and then the remaining cheese over the sauce. This ensures the cheese melts directly onto the stuffing as well as forming a bubbly top layer.
Meat Stuffed Piquillo Peppers Recipe
My favorite Meat Stuffed Piquillo Peppers Recipe
Equipment Needed:
1. Oven
2. Medium skillet
3. Large mixing bowl
4. Baking dish
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board
9. Wooden spoon or spatula
10. Spoon for stuffing peppers
11. Cheese grater (if cheese is not pre-grated)
Ingredients:
- 12 piquillo peppers, drained
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 1 cup tomato sauce
- 1/4 cup grated Manchego cheese
Instructions:
1. Set the oven to 375°F (190°C).
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add the onion and garlic, and sauté until the onion is soft.
3. In a skillet over medium heat, add the ground beef and cook until browned. Stir in the smoked paprika, cumin, salt, and pepper.
4. Take the skillet off the heat and let the blend cool a bit.
5. In a big bowl, blend the cooked beef mixture with parsley, breadcrumbs, and the beaten egg. Combine until the mixture is homogenous.
6. Each piquillo pepper should be carefully stuffed with the meat mixture.
7. Place the stuffed peppers in a baking dish.
8. Pour the tomato sauce over the top. Drizzle the remaining olive oil over the peppers.
9. Add grated Manchego cheese to the peppers.
10. Preheat the oven to 350 degrees. The cheese portion of the dish requires slightly different timing than the dish as a whole. Thus, bake for 15-20 minutes, or until the cheese is melted and bubbly. Serve warm.
