Seared Piquillo Peppers Stuffed with Roncal Cheese Spanish Recipe

Seared Piquillo Peppers Stuffed With Roncal Cheese Spanish Recipe

Ingredients

• 5 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon Pedro ximenez (px) vinegar, or Spanish aged sherry vinegar
• 1 tablespoon minced shallot
• ½ scallion (white part only), thinly sliced
• sea salt and freshly cracked black pepper
• 8 piquillo peppers
• 4 ounces roncal (Spanish sheep’s-milk cheese), cut into 2-inch sticks
• fresh thyme sprigs
• fresh parsley sprigs

Method

1. Whisk 4 tablespoons of the olive oil together with the vinegar, shallot, and scallion in a mixing bowl
2. Season with salt and pepper
3. Cut a small slit into each piquillo pepper and slide a stick of cheese into each
4. Heat the remaining tablespoon of olive oil in a medium saute pan over high heat
5. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds
6. Transfer the peppers to a serving platter, drizzle with dressing, and sprinkle with leaves from the thyme and parsley sprigs
7. Serve immediately

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