This classic Spanish tapas dish combines sweet piquillo peppers with the nutty and caramel notes of Manchego cheese for a light yet complex appetizer.
Remove the peppers from the can or jar to a paper towel lined tray or plate. Using additional paper towels, thoroughly dry the peppers.
Very gently stuff each pepper with about 2 tablespoons of grated manchego cheese.
Measure and combine all the ingredients listed below. Set aside.
Add the oil and preheat the pan to 400°F/204°C (medium-high). Tilt the pan to evenly coat.
Carefully add the stuffed peppers to the pan. Cook the peppers for 1 minute and 30 seconds.
Using a spatula, gently flip the peppers. Continue cooking for 1 minute and 30 seconds.
Transfer the cooked peppers from the pan to a paper towel lined tray or plate.
Finish the stuffed peppers with a pinch of fleur de sel.
Arrange the stuffed peppers on a serving tray or plate and spoon the apple salad over the stuffed peppers.
Finish the peppers with the parsley leaves and a drizzle of olive oil, and serve immediately.
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