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Manchego Stuffed Piquillo Peppers

This classic Spanish tapas dish combines sweet piquillo peppers with the nutty and caramel notes of Manchego cheese for a light yet complex appetizer.

2

Servings

10 Mins

Prep Time

3 Mins

Cook Time

Prep

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Dry the Piquillo Peppers

Remove the peppers from the can or jar to a paper towel lined tray or plate. Using additional paper towels, thoroughly dry the peppers.

  • Piquillo Peppers4
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Stuff the Peppers

Very gently stuff each pepper with about 2 tablespoons of grated manchego cheese.

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Mix the Apple Salad

Measure and combine all the ingredients listed below. Set aside.

  • Apple(diced small)¼ cup
  • Toasted Almonds(roughly chopped)2 Tbsps.
  • Parsley Leaves(finely chopped)1 tsp.
  • Lemon Juice1 tsp.
  • Extra Virgin Olive Oil1 tsp.
  • Kosher Salt⅛ tsp.
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Cooking Steps

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1. Add the Oil while Preheating the Pan

Add the oil and preheat the pan to 400°F/204°C (medium-high). Tilt the pan to evenly coat.

  • Extra Virgin Olive Oil1 Tbsp.
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2. Add and Begin Cooking the Peppers

Carefully add the stuffed peppers to the pan. Cook the peppers for 1 minute and 30 seconds.

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3. Flip and Finish Cooking the Peppers

Using a spatula, gently flip the peppers. Continue cooking for 1 minute and 30 seconds.

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4. Remove the Peppers

Transfer the cooked peppers from the pan to a paper towel lined tray or plate.

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5. Season with Fleur de Sel

Finish the stuffed peppers with a pinch of fleur de sel.

  • Fleur de Selas needed
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6. Plate the Peppers

Arrange the stuffed peppers on a serving tray or plate and spoon the apple salad over the stuffed peppers.

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7. Garnish and Serve

Finish the peppers with the parsley leaves and a drizzle of olive oil, and serve immediately.

  • Parsley Leavesas needed
  • Extra Virgin Olive Oilas needed
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