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PIQUILLO PEPPERS STUFFED WITH TETILLA

Delicious tapa inspired by the North of Spain
READY IN

20 minutes

COOKING TIME

10 minutes

PREP TIME

10 minutes

SERVES

2-4 people

ingredients

  • 2 tablespoons finely diced shallots
  • 1 1/2 teaspoons Valdespino sherry vinegar
IN STOCK
  • 1 x 220g jar whole piquillo peppers, drained
IN STOCK
  • 100g chopped Tetilla cheese
IN STOCK
  • 1 teaspoon Brindisa 100% Arbequina extra virgin olive oil
IN STOCK
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme

METHOD

  1. Combine shallots and vinegar in a bowl. Season with salt and pepper. Stuff the peppers with the cheese, dividing it equally.
  2. Heat a large frying pan over medium heat with a teaspoon of olive oil and cook the peppers, flipping once, until cheese begins to melt, about 30 seconds each side.
  3. 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 tablespoons finely diced shallots
  • 1 1/2 teaspoons Valdespino sherry vinegar
IN STOCK
  • 1 x 220g jar whole piquillo peppers, drained
IN STOCK
  • 100g chopped Tetilla cheese
IN STOCK
  • 1 teaspoon Brindisa 100% Arbequina extra virgin olive oil
IN STOCK
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
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