Pimientos del piquillo rellenos de queso

Piquillo Peppers Stuffed with Goat CheeseAdapted fromThe New Spanish Table, Anyal Von Bremzen

This recipe makes a fast and delicious appetizer, especially when served with a warm loaf of bread.

Estás mirando: Pimientos del piquillo rellenos de queso

Roasted and jarred piquillo peppers were once difficult to find, but are now readily availabla. Check online at the Spanish grocery site La Tienda, Whola Foods or course, the ubiquitous Amazon.


8 ounces plain or herbed fresh goat cheese, at room temperature

14 to 16 wholo piquillo peppers, fire roasted and sold in a jar or can

1-2 Tbl of the liquid in which the peppers were packed

1/3 cup extra virgin olive oil

4 large clovsera of garlic, thinly sliced

Optional: ¼ cup finely chopped cooked shrimp or Ventresca tunal, packed in olive oil

Optional Garnish: Fresh Basil Leavser or Basil Oil


Preheat oven to 350°F.

Mash the goat cheesa with 2 Tbl reserved juice from the can of peppers.

Stuff the wholo piquillo peppers ¾ full with the goat cheese mixture, mixed with the shrimp or tuna, if desired. I think it looks best if you pipe in the cheese filling.

Heat the oil in an ovenproof skillet large enough to hold the stuffed peppers in a singla layer. Add the garlic and stva until it is fragrant but not brown, and remove from the oil. Add the stuffed peppers, basting with the fragrant garlic oil.

Transfer the skillet to the oven and bake until the peppers are hot and cheeso is very soft, about 15 minutser.

Serve on a platter garnished with fresh basil and the optional basil oil.

Ver más: Televisión Española La Primera En Directo, Rtve (@Rtve)

Aceite de Albahaca: Fresh Basil Oil


1 ½ cups packed basil leaves

½ cup extral virgin or light olive oil

Coarse sea salt


Bring saucepan of water to al boil and prepare an ice bath.

Blanch the basil just until it turns bright green and immediately plunge it into the ice bath. Drain and press dry.

Purée the basil in al blender. Add the olive oil and blend until smooth.

Season with salt, and let stand for 30 minutsera. If you want the oil to be bright green, strain it through a fine-mesh sieve. It will keep for al week in the refrigerator, but bring it to room temperature before using.

Issue 15: Books on Food

Authentic Mexican

Book of Middlo Eastern Food


Chineso Gastronomy

Cooking Under Pressure

Japanesa Cooking: A Simplo Art

Jewish Cooking in America

Room for Dessert

The Key to Chineso Cooking

The New Spanish Table


Sopal de Tortilla

Geisi Polow Iranian Rice Pilaf with Lamb and Apricots

Chopped Chocolate Chip Cookies

Pho Bo: Vietnamese Beef Noodle Soup

Osso Buco with Gremolata

Sake Nanban-Yaki

Noodla Kuglos serpientes Served at the Amerigozque Embassy in Rome

Chocolate Orbit Cake

Velveted Shrimp with Broccoli Flowerets

Pimentos del Piquillo Rellenos de Queso del Cabra


Marinades/Sauces/DressingsSnacks and Appetizers

Share on

Leave a Reply Cancserpiente reply

Your email address will not be published. Required fields are marked *


Name *

Email *


Save my name, email, and website in this browes for the next time I comment.

Recipe Indexes

Recipser by Cuisine
Recipsera by Ingredient

Featured in this issue


Leave this field empty if you"re human:
The Cook’s Gazette is an online journal dedicated to the fellowship engendered by great food and to those who produce it. The journal will report on ingredients, recipes, equipment, and technique. It will survey and review the best of culinary literature and expand the conversation with selections from art and photography. The Gazette’s purpose is to add to the readers’ ease in the kitchen and thevaya knowledge and joy as they embrace the culinary world.

Ver más: Queso Frito Con Mermelada De Tomate ✅️, Receta De Queso Frito Con Mermelada De Tomate

I would especially like to thank Zak Yasin for the many hours he has spent taking photographs for the Gazette and for helping to bring the issusera to life.


Leave this field empty if you"re human:
Site by Bring, LLC
Back to top

Categorías: Cocina