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Stuffed Piquillo Peppers

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  • Level: Intermediate
  • Total: 50 min (includes cooling time)
  • Active: 35 min
  • Yield: 14 stuffed peppers
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Stuffed Piquillo Peppers:

14 piquillo peppers (from a 12-ounce jar), drained, brine reserved

1 1/3 cups goat cheese (about 11 ounces), at room temperature 

2/3 cup packed finely grated manchego cheese (about 4 ounces) 

2 tablespoons finely chopped fresh chives 

2 tablespoons honey

2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons) 

1/2 teaspoon sweet Spanish paprika 

Kosher salt and freshly ground white pepper

Herb Vinaigrette:

1/4 cup sherry vinegar

1 tablespoon honey 

Kosher salt 

1 tablespoon golden raisins 

1 tablespoon chopped fresh chives 

1 tablespoon chopped fresh mint 

1 tablespoon chopped fresh Italian parsley 

3 tablespoons roughly chopped marcona almonds, for garnish


  1. For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
  2. In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
  3. Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
  4. For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
  5. To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.