Piquillo peppers stuffed with Manchego Cheese

I enjoy watching the Jose Andres – Made in Spain program on TV. He introduced small plates called “tapas” in the USA. Tapas are small appetizers from the Mediterranean diet. They are called tapas because its name derives from the Spanish verb “tapar” (to cover). Sherry drinkers in Andalusia used to cover their glasses in between sips to avoid flies in their beverage. 

Its different varieties are extensive, and can be infinite as your creativity is able to meet your desire. Tapas are usually served before the main meal, allowing for good conversation with family or friends, while waiting for the main course.

This particular tapa is made using a special Spanish pepper called a Piquillo pepper. The name piquillo, means “little beak” (Spanish: pico). They’re grown in northern Spain. They are picked by hand, roasted, and preserved in cans or jars. The slow roast in open wood fires gives the piquillo a unique sweet spicy flavor, unlike any other one you’ve tried before.

Previously, it was difficult to find these peppers in the USA, but luckily Trader Joes, carries them. It’s a good idea to use always extra-virgin oil, ensuring that they’re cooked without any chemical treatment.

Tapas – Piquillo peppers stuffed with Manchego cheese

The original recipe calls for Roncal cheese. I use Manchego cheese, which is a similar cheese but easier to find at the store mentioned above.

Manchego is made in the central region of La Mancha, from sheep of the same name. That’s why the cheese has its name. It’s a famous Spanish cheese, even mentioned by Cervantes in his legendary book "Don Quixote of La Mancha".

Ingredients:

• 4 tbsp Spanish extra-virgin olive oil
• 1 tbsp sherry vinegar
• 2 minced shallots
• 1 bunch scallions thinly sliced (white part only)
• Pepper to taste
• 6 piquillo peppers
• 3 oz Spanish Manchego cheese cut in six slices
• Fresh thyme sprigs
• Fresh parsley sprigs

Directions:

Mix together 2 tbsp of olive oil, vinegar, shallots, and scallions together in a mixing bowl and season with pepper.

Pat dry the peppers on a kitchen towel. Slide a slice of cheese in each one.

Heat the reminding olive oil in a medium sauté pan over medium heat. Add the peppers and cook them on both sides until the cheese starts to melt.

Transfer the peppers to a serving platter, or individual ones and drizzle them with the dressing and sprinkle with leaves from thyme and parsley sprigs. Or serve the shallot mix on the side of the peppers.

Serve immediately.

Serves: 2

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.