From above, it's a stunning mosaic of bell peppers in striking red, yellow, and orange hues, filled generously with golden-brown, melted manchego cheese that lightly blankets the chunks of chorizo tucked within. The rustic crust of the bread slices provide a lovely toasted-brown frame around each pepper, emphasizing its rich, sunglow color.

Stuffed Pepper Pan con Tomate

Name: Stuffed Pepper Pan con Tomate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 Mixed bell peppers (red, yellow, orange) tops sliced off and hollowed; 12 oz Spanish-style chorizo diced; 4 Large slices of sourdough bread; 8 oz Manchego cheese grated; 2 Garlic cloves minced; 4 tbsp Olive oil; to taste Salt; to taste Pepper

A vibrant and flavor-packed fusion of Spanish favorites.

Category Brunch

Prep 15 minutes

Cook 25 minutes

Style Spanish

Technique Baking

Diet Friendly Mediterranean

Daily recipe · September 12, 2025

A little about this dish

Inspired by the robust flavors of Spanish cuisine, our daring bread recipe takes a traditional pan con tomate and merges it with the warm, comforting elements of stuffed pepper. Perfectly in season, the colorful and varying peppers add a delightful splash of color, while the combination of chorizo and manchego cheese brings a playful twist to your table.

Ingredients (for 4)

Mixed bell peppers (red, yellow, orange) — 4 — tops sliced off and hollowed
Spanish-style chorizo — 12 oz — diced
Large slices of sourdough bread — 4
Manchego cheese — 8 oz — grated
Garlic cloves — 2 — minced
Olive oil — 4 tbsp
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🌡️🔥🕟

Preheat your oven to 350°F (175°C).
Step 2 — 🍳🥩🧄

Heat one tablespoon of olive oil in a pan over medium heat. Add diced chorizo and minced garlic, cook until lightly browned.
Step 3 — 🧀🥄🔥

Stir in half of the grated Manchego cheese until it's just beginning to melt, then remove from heat.
Step 4 — 🫑🧀🥄

Spoon the chorizo and cheese mixture into the hollowed peppers, packing it tightly. Top with more grated cheese.
Step 5 — 🫑🧀🔥

Place the peppers on a baking tray and bake for about 20-25 minutes, until the peppers are tender and the cheese is bubbling and golden.
Step 6 — 🍞🫒🔥

While the peppers are baking, brush each slice of sourdough bread with olive oil, then toast until golden and crispy.
Step 7 — 🧂🍽️🫑

Once done, place each stuffed pepper atop a slice of toast. Season with a sprinkle of salt and pepper, then serve warm.

A final fox tip

This dish is a fantastic way to enjoy the seasonal bounty of fresh peppers. If you'd like to get your kids involved, they might enjoy helping to hollow out the peppers or grate the cheese. For a vegetarian option, replace the chorizo with diced mushrooms or quinoa.