Receta de Pimientos del Piquillo con Queso - Piquillo Peppers Stuffed with Baby Manchego Cheese Recipe
La Tienda Kitchens
- 15 minutes
- 4 servings
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.
Ingredients
- 2 jars wood-fire roasted piquillo peppers (about 20 whole peppers)
- 8ounces baby Manchego cheese (or other soft cheese), cut into 1 1/2 inch x 1/2 inch strips
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Handful of chopped flat leaf parsley for garnish (optional)
Preparation
STEP 1
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.
STEP 2
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.
STEP 3
Transfer the peppers to a plate and drizzle lightly with olive oil before serving. Garnish with parsley if desired.