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Seared Piquillo peppers stuffed with Roncal cheese (Pimientos del piquillo rellenos de queso Roncal)

Servings:
Serves 4 Servings
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Ingredients

  • 5 tablespoon spanish extra-virgin olive oil
  • 1 tablespoon sherry vinegar, preferably pedro ximenez
  • 1 tablespoon minced shallot
  • 1/2 tablespoon scallion, white part only, thinly sliced
  • 2 tablespoon 8-ounce jars piquillo peppers (about 12 peppers)
  • 2 ounce roncal (spanish sheep’s milk cheese), cut into 2-inch sticks

Preparation

Baking Directions:

Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl.

Season with salt and pepper.

Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat.

Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds.

Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs.

Serve immediately.

Tips:

*José’s tips: You could just as easily take a piquillo and stuff it with another of your favorite Spanish cheeses to create your own tapa in no time.

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