Seared Piquillo Peppers Stuffed with Manchego

Sweet, fire-roasted piquillo peppers and rich, buttery Manchego come together in this simple Spanish-inspired tapa. The stuffed peppers are quickly seared until warm and lightly browned, then finished with a bright sherry vinaigrette and fresh herbs.

Serve them as an appetizer, add them to a Spanish cheese board or enjoy them alongside a glass of Spanish wine.

Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Ingredients

• 8 Red Sweet Piquillo Peppers, drained and gently patted dry
• 4 ounces La Oveja Negra Manchego 9 Month, cut into thin sticks
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons sherry vinegar
• 1 tablespoon finely minced shallot
• 1 scallion, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• Sea salt
• Freshly ground black pepper

Directions

1. In a small bowl, whisk together 2 tablespoons of the olive oil, the sherry vinegar, shallot and scallion. Season with sea salt and black pepper to taste.
2. Carefully place one or two sticks of Manchego inside each piquillo pepper. The peppers are delicate, so take care not to tear them while filling.
3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
4. Add the stuffed peppers and sear for approximately 1 to 2 minutes per side. The peppers should be warmed through and lightly browned, and the Manchego should begin to soften.
5. Transfer the peppers to a serving plate. Spoon the sherry vinaigrette over the top and finish with fresh thyme and parsley.
6. Serve immediately while the peppers are warm and the cheese is soft.

Build a Spanish-Inspired Spread

Turn these stuffed peppers into a complete tapas-style spread by serving them with:

• Valdeón
• Marcona Almonds
• Hot Chorizo from Palacios
• Additional slices of La Oveja Negra Manchego

About the Featured Ingredients

La Oveja Negra Manchego

Made at the Parra Family farm in La Mancha, Spain, this nine-month Manchego is crafted from organic, thermized milk from the family’s herd of Black Manchega sheep. The cheese has sweet herbal notes, a rich butteriness and enough structure to balance the tender, fire-roasted peppers.

Shop La Oveja Negra Manchego

Red Sweet Piquillo Peppers

Traditionally grown near Lodosa in Navarra, Spain, piquillo peppers are harvested and roasted using traditional methods. They are tender, subtly sweet and gently smoky, making them especially well suited for stuffing.

Shop Red Sweet Piquillo Peppers

This recipe was inspired by Donostia Foods’ Seared Piquillo Peppers Stuffed with Manchego Cheese, adapted there from a recipe by José Andrés. This version has been adjusted for Capella Cheese and our featured Spanish products.