Spanish Stuffed Piquillo Peppers with Goat Cheese and Honey

About this Recipe

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By: Rachel

Tapas bring people together, and few dishes capture the spirit of Spain like stuffed piquillo peppers. These small, smoky-sweet peppers are a beloved specialty from northern Spain. In this recipe for Spanish stuffed piquillo peppers, creamy goat cheese, honey, and a splash of sherry vinegar transform them into an unforgettable bite.

Discovering Spanish Stuffed Piquillo Peppers in Málaga

A few years ago, my husband and I took a food tour of Málaga, Spain, with Spain Food Sherpas. Spanish stuffed piquillo peppers are one of the dishes I fell in love with (along with a refreshing Spanish classic drink, Tinto de Verano).

These stuffed piquillo peppers are more than just a delicious bite. They’re an iconic part of Spanish cuisine. Originating in the Basque and Navarre regions, these peppers shine both in tapas bars and home kitchens. Their smoky sweetness, paired with creamy fillings, makes them unforgettable. Making them at home is a simple way to bring a taste of Spain into your own kitchen.

What Are Piquillo Peppers?

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. Goat cheese pairs perfectly with these little peppers. Adding honey and aged sherry vinegar brings out the sweet flavor of the peppers.

You can purchase piquillo peppers at European specialty markets or online. They are often sold in jars or tins, already roasted and preserved in olive oil or their natural juices. These piquillo peppers are all prepped and ready for recipes like Spanish stuffed peppers. But if you can’t find them, simply substitute jarred or homemade roasted red bell peppers.

A Taste of Spain Through Tapas

Spain is famous for its tradition of tapas (small plates). Instead of ordering one large entrée, diners share a selection of several dishes. Each is about the size of an appetizer. It is a fun way to experience a wider variety of what restaurants have to offer, and it makes the experience of dining more communal.

To create a Spanish meal with a hearty main course, try making a pan of hot, delicious paella. For dessert, try my Bacon from Heaven (while not authentically Spanish, the genesis of the dish—and this blog—came from our trip to Málaga!)

Spanish Stuffed Piquillo Peppers with Goat Cheese and Honey

This sweet and savory dish is an excellent addition to a selection of tapas. Add it to a Spanish-inspired meal, or simply enjoy it as a first course or light snack.

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Ready In 30 minutes mins

Meal Type Appetizer

Good For Spanish, Tapas

Yield 4 servings

Equipment

• Small Casserole Dish
• Mixing bowls
• Kitchen scale or measuring cups and spoons
• Measuring cups and spoons or kitchen scale

Ingredients

  

1x2x3x

• 8 whole piquillo peppers or 4 roasted red bell peppers
• 8 ounces (225g) goat cheese softened to 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.