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:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review Lovely peppers 5/5 I always eat too many! Jerry

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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