| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 26g | 12g | 6g |
| sugars | fibre | protein | salt |
| 3g | 2g | 14g | 0.5g |
Why I Love Spanish Stuffed Piquillo Peppers with Cheese
One would think, given my Japanese heritage, that my favorite recipes are unilaterally centered around sushi and seafood. However, every now and then, I come across a dish that, while no less impactful on my culinary journey, is a far cry from the fish market. Enter the Spanish delicacy – Stuffed Piquillo Peppers with Cheese.
A Nod to Spanish Cuisine
I have always admired the richness and depth of Spanish gastronomy. The beautiful balance of flavors, the focus on locally sourced ingredients, and the undying passion for celebratory cuisine is captivating. The Stuffed Piquillo Peppers with Cheese recipe is a shining example of this love for life Spain so imbues into each of its traditional dishes.
This particular recipe – a combination of 12 piquillo peppers, 1 cup of grated Manchego cheese, 1/2 cup of cream cheese, 2 tablespoons of olive oil, 3 cloves of garlic (minced), 1 small onion (finely chopped), 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a handful of chopped fresh parsley – was slightly altered from a version I first tasted in a small tapas bar in Barcelona.
Inspiration from the Greats
This culinary adventure, that began in that bustling tapas bar, was further influenced by Chef José Andrés, an award-winning Spanish-American chef who is known for his exceptional Spanish dishes. His unique approach to tapas, using a blend of traditional and avant-garde techniques, served as a beacon that led me to create my own rendition of the Stuffed Piquillo Peppers with Cheese.
The sharpness of the Manchego cheese, the smooth creaminess of cream cheese, the sweet heat of the piquillo peppers, and the smoky aroma of the paprika coming together create an explosion of flavors that transcends geographical borders. It’s my humble attempt at harnessing the breadth of Spanish culinary tradition into a single, heartfelt, and incredibly delicious dish.
No matter how often I may find myself in Japan exploring the secrets of sushi-making or gathering fresh Pacific Northwest ingredients in Seattle, I always come back to this splendid Spanish recipe of Stuffed Piquillo Peppers with Cheese. It is a true testament to the vibrant and universally appreciated beauty of food, how its power reaches across oceans, inspiring a Japanese-American like me to recreate a Spanish classic.
What You’ll Need
- 12 piquillo peppers
- 1 cup of grated Manchego cheese
- 1/2 cup of cream cheese
- 2 tablespoons of olive oil
- 3 cloves of garlic (minced)
- 1 small onion (finely chopped)
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit.
Step Two
In the meantime, heat up the olive oil in a medium-sized pan on medium heat. Once heated, add the finely chopped onion to the pan and sauté until the onion becomes translucent. This will take approximately five minutes.
Step Three
With the onion sautéed, introduce the minced garlic to the pan and cook for another minute until the garlic becomes fragrant.
Step Four
Turn off the heat, then add in the smoked paprika, salt, and black pepper. Stir well until the onions and garlic are evenly coated with the spices.
Step Five
In a separate bowl, combine the grated Manchego cheese and cream cheese. Slowly incorporate the spiced onion and garlic mixture into the cheese, ensuring that all ingredients are mixed well.
Step Six
With your cheese mixture prepared, it’s time to stuff the piquillo peppers. Using a small spoon, fill each pepper with the cheese and onion mixture.
Step Seven
Arrange the stuffed peppers in a baking dish, ensuring that they are standing upright. Bake in the preheated oven for about 15-20 minutes, or until the cheese has melted and is slightly golden.
Step Eight
Once out of the oven, garnish the peppers with chopped fresh parsley, and allow them to cool before serving. Enjoy these deliciously cheesy stuffed piquillo peppers as an appetizer or side dish.
