Spanish Stuffed Piquillo Peppers with Goat Cheese and Honey
About this Recipe
By: Rachel
Spain is famous for its tradition of tapas (small plates). Instead of ordering one large entrée, diners share in a selection of several dishes, each about the size of an appetizer. It is a fun way to experience a wider variety of what restaurants have to offer, and makes the experience of dining more communal.
Last spring, my husband and I took a food tour of Málaga, Spain, with Spain Food Sherpas. This is one of the dishes I fell in love with (along with Tinto de Verano).
Piquillo peppers are a specialty of northern Spain. Typically roasted over embers and stored in olive oil or water, they are similar in taste to roasted red bell peppers. However, they are much smaller—about 3” long—and have just the tiniest hint of heat along with their natural sweetness. They may be served marinated on their own, or stuffed with meat, shellfish, or cheese.
They are absolutely delicious. Goat cheese pairs perfectly with these little peppers, and honey and aged sherry vinegar bring out the sweet flavor of the peppers (it is important to use a high-quality sherry vinegar. If you are unable to find any, I recommend omitting it rather than using a lower-quality product, which will adversely affect the dish).
You can purchase piquillo peppers at European specialty markets, or online. If you cannot find them, simply substitute jarred or homemade roasted red bell peppers.
Spanish Stuffed Piquillo Peppers with Goat Cheese and Honey
Ingredients
- 4 roasted red bell peppers or 8 piquillo peppers*
- 8 ounces (225g) goat cheese, softened at room temperature
- 3 tablespoons olive oil, divided, plus more for the baking dish
- ¼ teaspoon kosher salt
- 2 tablespoons honey
- 1 teaspoon high-quality aged sherry vinegar (such as Arvum)
Step by Step Instructions
Step 1
- Preheat oven to 350ºF (180ºC).
Step 2
- In a small bowl, add the goat cheese, 1 tablespoon olive oil, 1 tablespoon honey, and kosher salt, and stir to combine.
Step 3
- Drizzle a bit of olive oil in the bottom of a medium, heavy baking dish. Stuff each pepper with the goat cheese mixture, and transfer to the baking dish. Drizzle with 1 tablespoon olive oil.
Step 4
- Bake for 7-10 minutes. Do not overbake (the goat cheese can become oily and grainy). The peppers should be warm throughout.
Step 5
- Drizzle with sherry vinegar, and remaining honey and olive oil. Serve immediately.
Beverage Pairing
By: Olivia
To really transport yourself to Spain, pair these Spanish stuffed peppers with none other than Spanish wine! The Basque region in northern Spain has a traditional wine everyone should drink more of, Txakoli (pronounced chock-oh-lee). Using indigenous grapes Hondarrabi Zuri for white wine and Hondarrabi Beltza for red wine, there is plenty for you to explore that will play well with the creamy, rich and slightly spicy qualities of this dish. Bonus points if you can get your hands on a Txakolina rosé! It’ll be refreshing, zesty, herbal, and have a slight effervescence to it.
