Pimientos de piquillo rellenos de queso
- 8 piquillo peppers, drained and patted dry
- 8 slices tetilla cheese cut to a similar shape as the peppers
- Oregano and hot (picante), pimentón de La Vera, to taste
- Olive oil
- Garlic, to taste, crushed
- Fresh parsley to garnish, chopped
- Sprinkle the cheese with the oregano and the pimentón.
- Push each cheese slice into a pepper.
- Heat a little oil to a fairly high temperature in a frying pan, add the garlic and immediately sauté the peppers for about 30 seconds on each side.
- Garnish with the chopped parsley.
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