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PIQUILLO PEPPERS STUFFED WITH TETILLA

A delicious tapas dish from Northern Spain. This recipe has the perfect
combination of both flavour and textures.
Made with the finest whole piquillo peppers, filled with melted tetilla and drizzled with a zingy dressing. A great idea for a starter, side dish
or light lunch.
READY IN

20 minutes

COOKING TIME

10 minutes

PREP TIME

10 minutes

SERVES

makes about a dozen

ingredients

  • 2 tbsp finely diced shallots
  • 1 1/2 tsp Valdespino Sherry Vinegar
IN STOCK
  • 1 jar Navarrico Whole Piquillo Peppers (220g), drained
OUT OF STOCK
  • 100g chopped Tetilla cheese
  • 1 tsp Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tsp chopped fresh parsley
  • 1/2 tsp chopped fresh thyme

METHOD

  1. Combine the shallots and vinegar in a bowl. Season with salt and pepper.
  2. Stuff the peppers with the cheese, dividing it equally.
  3. Heat a large frying pan over medium heat with the olive oil and cook the peppers, flipping once, until cheese begins to melt, about 30 seconds each side.
  4. Transfer the peppers to a serving dish, sprinkle with parsley and thyme and then drizzle the shallot and vinegar dressing over the peppers; serve immediately.

ingredients

  • 2 tbsp finely diced shallots
  • 1 1/2 tsp Valdespino Sherry Vinegar
IN STOCK
  • 1 jar Navarrico Whole Piquillo Peppers (220g), drained
OUT OF STOCK
  • 100g chopped Tetilla cheese
  • 1 tsp Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tsp chopped fresh parsley
  • 1/2 tsp chopped fresh thyme

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