Free standard delivery when you spend over £80 with us online

Piquillo peppers stuffed with tetilla

Delicious tapa inspired by the North of Spain

piquillo peppers stuffed with tetilla 960x540

Ready In

20 minutes

Cooking time

10 minutes

Prep time

10 minutes

Serves

2-4 people

Ingredients
2 tablespoons finely diced shallots
1 1/2 teaspoons Valdespino sherry vinegar
1 x 220g jar whole piquillo peppers, drained
100g chopped Tetilla cheese
1 teaspoon Brindisa 100% Arbequina extra virgin olive oil
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Add all to basket

Add in stock items to your basket

Method

  1. Combine shallots and vinegar in a bowl. Season with salt and pepper. Stuff the peppers with the cheese, dividing it equally.
  2. Heat a large frying pan over medium heat with a teaspoon of olive oil and cook the peppers, flipping once, until cheese begins to melt, about 30 seconds each side.
  3. Transfer the peppers to a serving dish, sprinkle with parsley and thyme and then drizzle the shallot and vinegar dressing over the peppers; serve immediately.

Share this

Ingredients
2 tablespoons finely diced shallots
1 1/2 teaspoons Valdespino sherry vinegar
1 x 220g jar whole piquillo peppers, drained
100g chopped Tetilla cheese
1 teaspoon Brindisa 100% Arbequina extra virgin olive oil
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Add all to basket

Add in stock items to your basket

Browse recipes by category