Piquillo Peppers Stuffed with Quinoa and Chorizo

Recipe by Bruno Loubet & Tony Conigliaro

This dish reminds me of summer holidays in Spain and my first taste of fino sherry. Fresh sweet baby peppers or piquillo peppers from a jar will both work well. 

  • Preparation time: 35 minutes
  • Cooking time: 20 minutes
  • Total time: 55 minutes

Makes: about 40


40 piquillo peppers
2 x 60g packs Waitrose Cooks’ Ingredients diced Iberico De Bellota chorizo
1 garlic clove, roughly chopped
1 tsp oregano leaves, roughly chopped
½ lemon, zest and juice
2 tbsp fresh white breadcrumbs
3 tbsp uncooked quinoa
1 egg
2 tbsp olive oil, plus extra to serve
basil leaves, to serve


1. Preheat the oven to 180°C, gas mark 4. Trim the top-ends of the peppers to make them all the same size (about 3-4cm); reserve the trimmings but discard the membranes and seeds. Put the trimmings in a small food processor with the chorizo, garlic, oregano, lemon zest, breadcrumbs, quinoa and egg; season. Pulse to make a fine stuffing, then transfer to a piping bag and pipe inside the peppers (or spoon in).

2. Grease a baking tray with 1 tbsp olive oil and place the peppers on the tray, cut-side down, so they stand up. Brush the outsides with the remaining oil and roast for 20 minutes, until softened and the filling is piping hot. Set aside to cool on the tray.

3. Place the peppers on a serving dish and drizzle over some more olive oil and the lemon juice. Scatter over the basil and serve, with cocktail sticks or forks, if liked, so they’re easier for your guests to pick up.