Piquillo Peppers Stuffed with Tetilla Cheese

Piquillo Peppers Stuffed with Baby Manchego Cheese Recipe

Receta de Pimientos del Piquillo con Queso

15 Minutes

4 servings

Ingredients

3 jars wood-fire roasted piquillo peppers (about 20 whole peppers)
8 oz baby Manchego cheese (or other soft cheese), cut into 1 1/2 inch x 1/2 inch strips
2 tbsp extra virgin olive oil, plus more for drizzling
Handful of chopped flat leaf parsley for garnish (optional)

Nutritional Facts

Calories 430
Total Fat 27 gr (35%)
Saturated Fat 13 gr (65%)
Cholesterol 60 mg (20%)
Sodium 1263 mg (55%)
Total Carbohydrates 30 gr (11%)
Fiber 0 gr
Sugars 22.6 gr
Protein 19.4 gr
Vitamin D 0%
Calcium 31%
Iron 0%
Potassium 0%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Sautéed piquillo peppers filled with baby Manchego cheese are a splash of color and warmth, fresh from the pan! The rich, buttery sheep's milk cheese perfectly balances the tangy sweet peppers. This recipe is quite simple and very tasty.

Steps

Remove peppers from the jar and blot dry with paper towels. Very gently, slide one strip of baby Manchego cheese into the open end of each piquillo pepper. Heat 2 tbsp extra virgin olive oil in a medium sauté pan or skillet until hot and just barely smoking. Add the cheese stuffed peppers to the pan and brown the peppers on each side, gently turning approximately every 30 seconds, until the cheese melts. Transfer the peppers to a plate and drizzle lightly with olive oil before serving. Garnish with parsley if desired.