Pimientos de piquillo rellenos de queso

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Pimientos de piquillo rellenos de queso
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
Recipe author:JuliaBalbilla
First published:25th October 2012

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.


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  1. Sprinkle the cheese with the oregano and the pimentón.
  2. Push each cheese slice into a pepper.
  3. 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.
  4. Garnish with the chopped parsley.


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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