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a peck of pickled peppers

Do you know how many peppers are in a peck? I didn’t either, but I can tell you that this recipe does not make anywhere close to a peck of peppers. If you’re a math-nerd or just curious, scroll to the bottom to learn all about a peck. Or if you would rather simply make and eat some tasty little pepper treats … then keep reading.

Goat Cheese-Chorizo Stuffed Peppers

6-ounce Spanish (not Mexican) dry-cured chorizo
11 ounces goat cheese, crumbled
1 tablespoon fresh thyme leaves
2 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
25 jarred roasted piquillo, peri-peri, or other small peppers

Preheat the oven to 350 degrees and line a large baking sheet with foil.

Cut the chorizo into 1/8-inch thick slices and then into small dice.

Place diced chorizo in a large bowl; add goat cheese, thyme, olive oil, salt, and pepper and mix very lightly, just to combine. Do not overmix and allow the mixture to become paste-like.


Remove piquillo peppers from the jar, reserving liquid. Use your fingers to gently stuff peppers with the chorizo mixture. It is best to not use a spoon, as the filling is difficult to get off the spoon and just gets smeared on the pepper. Fingers are the best tools in this case.

Place stuffed peppers on the prepared baking sheet and drizzle the reserved pepper liquid over the top. (Peppers may be covered and refrigerated for up to two hours ahead.)

Bake peppers until heated through, 10 minutes (15 minutes if refrigerated.) Allow to cool at least 5 minutes before moving to a serving tray. Peppers are best served warm or at room temperature.

Makes 24 peppers

According to mathforum.org/library/drmath    “A peck (pk) a traditional unit of volume, formerly used for both liquids and solids but now used mostly for dry commodities such as grains, berries, and fruits. A peck is 2 gallons, 8 quarts, or 1/4 bushel. In the U. S. customary system, a peck holds 537.605 cubic inches or approximately 8.8098 liters. In the British imperial system, a peck is a little larger, holding 554.84 cubic inches or approximately 9.0923 liters. The word “peck”, originally spelled “pek”, comes from the name of a similar old French unit; the origin of the French unit is not known.”


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3 comments

1 a peck of pickled peppers | CookingPlanet { 12.14.10 at 12:10 PM }

[…] Recipes A-Z : a peck of pickled peppers […]

2 Marissa { 12.14.10 at 11:32 PM }

That chorizo was so good! I just want to eat a ton of that.

3 Marissa { 08.21.11 at 11:10 PM }

This sounds really good right now.

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