Manchego Stuffed Piquillo Peppers
This classic Spanish tapas dish combines sweet piquillo peppers with the nutty and caramel notes of Manchego cheese for a light yet complex appetizer.
Prep
Dry the Piquillo Peppers
Remove the peppers from the can or jar to a paper towel lined tray or plate. Using additional paper towels, thoroughly dry the peppers.
- Piquillo Peppers4
Stuff the Peppers
Very gently stuff each pepper with about 2 tablespoons of grated manchego cheese.
Mix the Apple Salad
Measure and combine all the ingredients listed below. Set aside.
- Apple(diced small)¼ cup
- Toasted Almonds(roughly chopped)2 Tbsps.
- Parsley Leaves(finely chopped)1 tsp.
- Lemon Juice1 tsp.
- Extra Virgin Olive Oil1 tsp.
- Kosher Salt⅛ tsp.
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 400°F/204°C (medium-high). Tilt the pan to evenly coat.
- Extra Virgin Olive Oil1 Tbsp.
2. Add and Begin Cooking the Peppers
Carefully add the stuffed peppers to the pan. Cook the peppers for 1 minute and 30 seconds.
3. Flip and Finish Cooking the Peppers
Using a spatula, gently flip the peppers. Continue cooking for 1 minute and 30 seconds.
4. Remove the Peppers
Transfer the cooked peppers from the pan to a paper towel lined tray or plate.
5. Season with Fleur de Sel
Finish the stuffed peppers with a pinch of fleur de sel.
- Fleur de Selas needed
6. Plate the Peppers
Arrange the stuffed peppers on a serving tray or plate and spoon the apple salad over the stuffed peppers.
7. Garnish and Serve
Finish the peppers with the parsley leaves and a drizzle of olive oil, and serve immediately. For a true tapas night enjoy ths recipe with our delicious Spanish Style Shrimp or Chorizo Stuffed Calamari
- Parsley Leavesas needed
- Extra Virgin Olive Oilas needed
Let’s Get Cooking!
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