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GOAT'S CHEESE STUFFED PIQUILLO PEPPERS

A super easy and delicious tapas with delicate creamy goat's cheese, sweet peppers and punchy mojo verde. You can substitute the goat's cheese with goat's curd, omit the olive oil and add a teaspoon of chopped fresh herbs and black pepper. This recipe is by Sophie Rushton-Smith from @THECORNERPLOT
READY IN

45 mins

COOKING TIME

0 mins

PREP TIME

30 mins

SERVES

2 people

ingredients

  • 1 pack (2 units) Santa Gadea Blue Label organic goat's cheese in extra virgin olive oil
IN STOCK
  • 220g jar Navarrico whole piquillo peppers
IN STOCK
  • Toasted Pine nuts
  • 4 cloves garlic
  • 100g bread, fried in olive oil and chopped up
  • 2 tsp ground cumin
  • 6 tbsp Valdespina Sherry Vinegar
IN STOCK
  • 6 tbsp chopped parsley, coriander (or mix)
  • 300ml Olive Oil
IN STOCK

Method

1. Beat the goat's cheese with 2 tsp of the extra virgin olive oil. Carefully open the peppers and fill them using a teaspoon. Leave in the fridge for 30 mins to firm up. 

2. Blend the rest of the ingredients together (without the olive oil), then slowly add the olive oil and season. 

3. Serve the peppers with a drizzle of mojo verde and a sprinkle of pine nuts. 

ingredients

  • 1 pack (2 units) Santa Gadea Blue Label organic goat's cheese in extra virgin olive oil
IN STOCK
  • 220g jar Navarrico whole piquillo peppers
IN STOCK
  • Toasted Pine nuts
  • 4 cloves garlic
  • 100g bread, fried in olive oil and chopped up
  • 2 tsp ground cumin
  • 6 tbsp Valdespina Sherry Vinegar
IN STOCK
  • 6 tbsp chopped parsley, coriander (or mix)
  • 300ml Olive Oil
IN STOCK
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