Piquillo Peppers Stuffed with Quinoa and Chorizo
Waitrose and Partners

Piquillo Peppers Stuffed with Quinoa and Chorizo

Recipe by Bruno Loubet & Tony Conigliaro. This dish is reminiscent of sunny summer holidays in Spain. Fresh sweet baby peppers or piquillo peppers from a jar both work well here. 

    • Makes40
    • CourseBuffet
    • Prepare35 mins
    • Cook20 mins
    • Total time55 mins

    Ingredients

    • 40 piquillo peppers
    • 120g Cooks' Ingredients Iberico De Bellota Chorizo
    • 1 clove/s garlic, 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