EN ▾

Cart Panel

Receta de Pimientos del Piquillo con Queso - Piquillo Peppers Stuffed with Baby Manchego Cheese Recipe

La Tienda Kitchens

  • 15 minutes
  • 4 servings
Piquillo Peppers Stuffed with Baby Manchego Cheese Recipe
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.
Rated 5 Stars


Chef View



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. 

Nutrition 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.

Reviews (1)

Login or Register to review this recipe

October 2016

Rated 5 Stars

I made these for a dinner party and impressed my friends. I didn't have Tetilla cheese, used Manchego instead and they were great.

The Best of Spain