Seared Piquillo Peppers stuffed with Manchego Cheese

Seared Piquillo Peppers stuffed with Manchego Cheese

Great tasting piquillo peppers, great tasting manchego cheese, great tasting tapa, simply made.

Seared Piquillo Peppers stuffed with Manchego Cheese

Total Time: 15-20 minutes


4 piquillo peppers D.O. Lodosa
5 tablespoons Spanish extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon minced shallot
1/2 scallion, white part only, thinly sliced
2 ounces manchego cheese, cut into 2-inch sticks
fresh thyme sprigs
fresh parsley sprigs
sea salt and freshly cracked pepper


1. Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a bowl. Season as desired with salt and pepper.
2. Slide a stick of cheese into each pepper.
3. Heat the last remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown a bit on both sides until you see the universal symbol of tastiness, melting cheese.
4. Plate the peppers, and drizzle with some of the dressing and a sprinkling of the thyme and parsley sprigs. Serve immediately to maximize the wonders of melted cheese.
5. Eat.
Recipe adapted from Jose Andrés.

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