Piquillo Peppers Stuffed with Manchego Cheese

11 Jul

This is as simple as it sounds…   This is inspired by the Made in Spain show from Chef José Andrés, where in one episode was celebrating the cuisine and ingredients of Navarra; and Navarra is where Pamplona is located.

This tapa is made originally by chef Andrés with Roncal cheese.  Unfortunately I was not able to locate Roncal without animal rennet.  So my variation on it uses Manchego cheese, not as traditional to the region, but delicious nonetheless.

The original recipe includes a light vinaigrette dressing which I forgot to make the day I took the photos… but I include the ingredients so you can make it at home if you like.  I have tasted it without the vinaigrette and it is just as delicious.


 Piquillos rellenos de Manchego


4-5 roasted Spanish piquillo peppers
4-5 slices of Manchego cheese
About 3 tbs Spanish olive oil
About 1 tbs sherry vinegar
Salt and Pepper to taste
½ scallion, sliced – optional
½ shallot, chopped finely – optional


  1. Take the piquillo peppers and blot them dry.  This will help them sear better in the pan.  Place the slices of cheese inside each pepper.  Set aside.
  2. To prepare the vinaigrette, combine the olive oil, vinegar, salt and pepper.  Whisk to combine.  Add the scallions and/or shallots, if using.  Set aside.
  3. In a small non-stick skillet over medium-high heat, place a tiny bit of oil.  Place the peppers filled with cheese on the skillet to sear the outside of the pepper and to warm up the cheese.  Manchego is softer than Roncal and will melt more rapidly. 
  4. Take the peppers out onto a plate and drizzle the vinaigrette on top.  The cheese will harden back slightly after its removed from the heat.



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