Last Sunday I was wandering through the farmers’ market when I spotted a basket overflowing with beautiful little sweet peppers. They were bright red, yellow and orange, and I couldn’t walk past them. They looked too beautiful not to take home.
As soon as I saw them, I knew I wanted to fill them with Spanish flavours rather than make a traditional stuffed pepper. Smoky chorizo, golden saffron rice and sweet peas felt like the perfect combination, with plenty of fresh parsley and a generous squeeze of lemon to bring everything to life.
These Spanish Stuffed Peppers turned out even better than I’d hoped. The peppers become wonderfully sweet as they roast but still keep a little freshness and bite, while the filling takes on a rich, almost paella-like texture. The final squeeze of lemon isn’t just a garnish—it completely lifts the dish and ties all the flavours together.
Whether you’re cooking them for a family dinner or placing the whole baking dish in the middle of the table for friends to share, they’re colourful, comforting and packed with flavour.
Watch Me Make Spanish Stuffed Peppers
Why You’ll Love These Spanish Stuffed Peppers
- Beautiful enough to serve when entertaining.
- Inspired by the flavours of Spain.
- Smoky chorizo, saffron and sweet peas make every bite flavourful.
- The peppers stay tender while still holding their shape.
- Perfect for making ahead and reheating.
- Naturally colourful with very little garnish needed.
If you’re planning a Spanish-inspired meal, these peppers pair beautifully with my Pan con Tomate, Tortilla de Patatas or Spanish Garlic Clams, for a tapas-style spread.
Ingredients
Mini sweet peppers – Their natural sweetness is what makes this recipe work. Use a mixture of red, yellow and orange peppers for the most colourful presentation.
Spanish chorizo – As it cooks, the chorizo releases its smoky, paprika-rich oils, which become the flavour base for the rice.
Spanish rice – I used Spanish rice, which gives the filling its lovely paella-like texture. If you can’t find it, arborio rice is the closest substitute and works beautifully. I wouldn’t recommend long-grain rice here.
Onion and garlic – These form the flavour base of the filling.
Saffron – Just a small pinch gives the rice its beautiful golden colour and distinctive flavour.
Smoked paprika – Only a little is needed, as the chorizo already brings plenty of smoky paprika flavour.
Chicken stock – The rice absorbs the stock as it cooks, creating a rich, flavourful filling.
Dry white wine – Adds depth and a little brightness to balance the richness of the chorizo.
Frozen peas – Their sweetness works beautifully with the smoky rice and roasted peppers.
Flat-leaf parsley – Stir some through the filling, then scatter plenty over the finished peppers.
Lemon – Don’t skip it. A generous squeeze just before serving lifts the whole dish and ties all the flavours together.
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Tips for Success
Don’t cook the rice completely before filling the peppers. It should still have a little bite as it finishes cooking in the oven.
Choose peppers that are a similar size so they cook evenly.
Pack the peppers closely together in the baking dish to help keep them upright.
Don’t overbake the peppers. They should be tender but still retain a little freshness and structure rather than collapsing.
Finish with plenty of chopped parsley and a generous squeeze of fresh lemon. Both make a huge difference to the finished flavour.
Frequently Asked Questions
Can I make these ahead?
Yes. You can prepare the filling earlier in the day, stuff the peppers and refrigerate them until you’re ready to bake.
What rice works best?
Medium-grain rice gives the nicest texture. It becomes tender and cohesive without becoming mushy.
Can I use large capsicums?
Absolutely. Simply halve them instead of leaving them whole and increase the baking time slightly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 180°C oven until warmed through or microwave individual portions.
I don’t recommend serving them straight from the fridge, as the flavours are much better warm.
Final Thoughts
The sweetness of the roasted peppers with the smoky chorizo and saffron rice is what makes this recipe so special. Every bite has a little freshness from the parsley, sweetness from the peppers and just enough richness from the chorizo, all brought together with a generous squeeze of lemon.
Whether you’re making these for a family dinner or sharing them with friends, I hope they bring a little taste of Spain to your table.
Spanish Stuffed Peppers
Equipment
- large frying pan
- Chopping Board
- sharp knife
- Wooden spoon
- Baking dish
Ingredients
- 12 mini sweet peppers
- 2 tbsp olive oil
- 150 g Spanish cooking chorizo finely diced
- 1 small brown onion finely diced
- 3 garlic cloves minced
- ½ tsp smoked paprika
- Pinch saffron threads
- 200 g medium-grain rice
- 100 ml dry white wine
- 450 ml chicken stock
- 100 g frozen peas
- 2 tbsp chopped flat-leaf parsley plus extra to serve
- Salt and pepper
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 180°C fan-forced.
- Slice the tops from the sweet peppers and carefully remove the seeds, leaving the peppers whole. Arrange them upright in an oval baking dish.
- Heat the olive oil in a large frying pan over medium heat. Add the diced chorizo and cook for 4–5 minutes until lightly browned and it has released its smoky oils.
- Add the onion and cook for another 4–5 minutes until softened. Stir in the garlic, smoked paprika and saffron and cook for 30 seconds until fragrant.
- Add the Spanish rice and stir well so every grain is coated in the chorizo oil.
- Pour in the white wine and cook for 1–2 minutes until mostly evaporated.
- Add 350ml of the chicken stock and bring to a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until the rice is almost cooked but still has a little bite. It will finish cooking in the oven.
- Stir through the frozen peas, taste and season with salt and freshly ground black pepper.
- Spoon the rice mixture into the peppers, filling them generously without packing it down too firmly.
- Pour the remaining 100ml chicken stock into the base of the baking dish. Cover loosely with foil and bake for 30 minutes.
- Remove the foil and continue baking for a further 15–20 minutes, or until the peppers are tender but still holding their shape and the tops of the rice are lightly golden.
- Scatter generously with extra parsley and serve immediately with plenty of fresh lemon wedges for squeezing over.
Nutrition
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So good 😊 👏❤️