Chorizo and mozzarella stuffed peppers

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Chorizo and mozzarella stuffed peppers
Chorizo and mozzarella stuffed peppers

Best recipe review

What an odd combination!


It works, I have to say that!

Servings:Serves 4
Calories per serving:108
Ready in:3 hours, 40 minutes
Prep. time:2 hours, 20 minutes
Cook time:1 hour, 20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2021

We had lots of peppers left over from a large bag of 'wonky peppers' and as we always have frozen diced chorizo and frozen mozzarella; I thought I would make stuffed peppers. I used Panko breadcrumbs and fresh herbs, but a few tablespoons of stuffing would work just as well.

Be careful how much you make up as there's not much room in small peppers, large ones would be better on reflection.

We've done this for two people, but I imagine we will eat all of the cheesy, meaty stuffing but we won't eat all of the peppers, our chickens can have what we don't eat!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat your oven to 220° C (425° F - gas 7)
  • Squeezed and drain the mozzarella in a sieve for an hour or two. If you don't do this, the mixture will be too wet.


  1. Mix all of the stuffing ingredients together in a large bowl, mixing really well
  2. Spray the base of your baking tray with olive oil
  3. Stuff the halved peppers with the mixture
  4. Place the peppers on the greased tray
  5. Cover with tin-foil and bake for 1 hour
  6. Remove the tin-foil and bake for a further 20 minutes
  7. I initially cooked these at a lower temperature and they were a little undercooked so I added some Marmite stock for the last hour and increased the heat to 220 for the final hour

Serving suggestions

Serve with garlic flavoured air fried chips


Just one half per person would make a nice accompaniment to any meal.

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