Pimientos de piquillo rellenos de queso
This is loosely based on a recipe by my favourite chef, José Andrés. It is preserved, roasted red peppers, stuffed with cheese, which is sprinkled with pimentón de La Vera and oregano.
| Pimientos de piquillo rellenos de queso | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 64 |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewLovely peppers 5/5 I always eat too many! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
Variations
You need a cheese that melts fairly quickly. Tetilla is ideal, but José suggests Roncal, a ewes' milk cheese from Navarra.
Chef's notes
If you cannot get the preserved peppers, you can buy ordinary red peppers, preferably the elongated ones, and roast them yourself.
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