Stuffed piquillo peppers are a modern tapa from La Rioja and Navarra that takes advantage of the roasted pepper with the Lodosa designation of origin. The combination of manchego and goat is a contemporary interpretation of a traditional cod recipe. They are stars of taverns and grills in the north of the peninsula.
Mediterranean
Piquillo peppers stuffed with cheese
Piquillo peppers stuffed with Manchego and goat cheese gratin in the oven.
- Spain
- Main course
- Vegetarian
- Light
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 16 g
- Fiber 2 g
- Carbohydrates 18 g
- Fat 26 g
- Sodium 720 mg
Story behind the dish
Preparation
Piquillo peppers stuffed with cheese is a preparation from Spain with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 12 whole drained piquillo peppers.
- Have ready: 200 g of grated Manchego cheese.
- Have ready: 100 g of goat cheese.
- Have ready: 100 ml of liquid cream.
- Have ready: 1 finely chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté onion in butter until golden; add flour and cook…
Sauté onion in butter until golden; Add flour and cook 1 minute. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Pour cream, stirring; add cheeses until melted into thick bechamel
Pour cream, stirring; Add cheeses until melted into thick bechamel. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Season with nutmeg
Season with nutmeg, salt and pepper; cool slightly. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Stuff unbroken piquillo peppers; place in fountain
Stuff unbroken piquillo peppers; place in fountain.
-
Sprinkle breadcrumbs
Sprinkle breadcrumbs, drizzle oil and gratin at 200 C for 10 minutes.
-
Serve hot, sprinkling parsley.
Serve hot sprinkling parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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