Seared Piquillo Peppers Stuffed with Tetilla Cheese

Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.

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Yield: Serves 4
Seared Piquillo Peppers Stuffed with Tetilla Cheese 0 0
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5 tablespoons Spanish extra-virgin olive oil
1 tablespoon Spanish sherry vinegar
1 tablespoon minced shallot 
1/2 scallion, white part only, thinly sliced
Sea salt and freshly cracked pepper
8 piquillo peppers
4 ounces Tetilla (Spanish cow’s milk cheese from Galicia), cut into 2-inch sticks
Fresh thyme sprigs
Fresh parsley sprigs


Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.
Posted: 5/7/2011 3:13:28 PM

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