Seared Piquillo Peppers Stuffed with Tetilla Cheese

stuffed piquillo peppers
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.
Recipe By: Chef José Andrés
  • PrepN/A |
  • TotalN/A |
  • Serves 4

Ingredients

    • 5 tablespoons Spanish extra-virgin olive oil
    • 1 tablespoon Spanish sherry vinegar
    • 1 tablespoon minced shallot
    • 1/2 scallion white part only, thinly sliced
    • 8 piquillo peppers
    • 4 ounces Tetilla (Spanish cow’s milk cheese from Galicia), cut into 2-inch sticks
    • Fresh thyme sprigs
    • Fresh parsley sprigs

Instructions

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.

Additional Notes

Sea salt and freshly cracked pepper
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