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
Difficulty:
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.

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

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.

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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