Directions:
- Cut 1/8 thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!
- Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.
- Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.
- Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 940.86 Kcal (3939 kJ) | ||
| Calories from fat | 714.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.4g | 122% | |
|---|---|---|---|
| Cholesterol | 324.93mg | 108% | |
| Sodium | 412.91mg | 17% | |
| Potassium | 467.5mg | 10% | |
| Total Carbs | 4.82g | 2% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 48.69g | 97% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 3.9mg | 22% | |
| Calcium | 231.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 436.61 Kcal (1828 kJ) | ||
| Calories from fat | 331.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.85g | 122% | |
|---|---|---|---|
| Cholesterol | 150.78mg | 108% | |
| Sodium | 191.61mg | 17% | |
| Potassium | 216.94mg | 10% | |
| Total Carbs | 2.24g | 2% | |
| Sugars | 0.49g | 4% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 22.6g | 97% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 1.8mg | 22% | |
| Calcium | 107.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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