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Seared Piquillo Peppers Stuffed with Roncal Cheese


Adapted from Jose Andres: Made in Spain, Spanish Dishes for the American Kitchen



  •     5 tablespoons Spanish extra-virgin olive oil
  •     1 tablespoon sherry vinegar, preferably Pedro Ximenez
  •     1 tablespoon minced shallot
  •     1/2 scallion, white part only, thinly sliced
  •     Sea salt and freshly cracked pepper
  •     2 8-ounce jars piquillo peppers (about 12 peppers)
  •     2 ounces Roncal(Spanish sheep’s milk cheese), cut into 2-inch sticks
  •     Fresh thyme sprigs
  •     Fresh parsley sprigs


Step 1: Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper.

Step 2: Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Step 3: 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.


Step 4: Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.

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