Chorizo and Cheese Stuffed Piccolo Peppers with Brown Sauce Mayo Dip recipe
Sweet piccolo peppers are packed with smoky chorizo and melted cheese, then roasted until bubbling and lightly charred. A tangy brown sauce mayo dip adds a savoury finish that makes this a bold, crowd-pleasing snack or starter.
30 min · Easy · Spanish-inspired Jump to method
Ingredients
- 200g Chorizo Sausages
- 120g Cheese
- 6 Piccolo Peppers
- 3 tbsp Mayonnaise
- 1 tbsp Brown sauce
- 1 tsp Olive oil
| Nutrition | Per serving |
|---|---|
| Calories | 793 kcal |
| Protein | 28 g |
| Carbohydrates | 9 g |
| Fat | 70 g |
| Saturated fat | 25 g |
| Fibre | 2.5 g |
| Sugar | 6 g |
| Sodium | 1.6 mg |
Why this works
Very energy-dense and high in saturated fat and sodium, with some protein and a small amount of vegetables.
Protein from chorizo and cheese. Provides a moderate amount of protein, but the protein comes alongside a high fat load.
Vitamin C from piccolo peppers. Peppers contribute vitamin C and some carotenoids, though the portion is relatively small per serving.
High salt and saturated fat concern. Chorizo, cheese and mayonnaise make this dish particularly high in sodium and saturated fat.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Slice the chorizo sausages from their skins and chop or crumble the meat into small pieces.
- Halve the piccolo peppers lengthways and remove the seeds and membranes.
- Mix the chorizo with the grated cheese, then spoon the filling into the pepper halves.
- Arrange the stuffed peppers on a baking tray and roast for 15–18 minutes, until the peppers are tender and the cheese is melted and golden.
- In a small bowl, stir together the mayonnaise and brown sauce to make a dipping sauce.
- Serve the stuffed peppers hot with the dip on the side.
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