How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the stuffed peppers and sauce up to a day in advance. Just refrigerate until ready to bake.

What can I substitute for Manchego cheese?

Aged cheddar or Gruyère can be a good substitute if Manchego is unavailable.

Is there a nut-free sauce alternative?

You can replace almonds with sunflower seeds for a similar texture and flavor.

How should I reheat the stuffed peppers?

Reheat in a preheated oven at 350°F (180°C) for about 10 minutes or until warm.

Lush Spanish Manchego-Stuffed Piquillo Peppers with Almond Sauce

Name: Lush Spanish Manchego-Stuffed Piquillo Peppers with Almond Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Piquillo peppers; Manchego cheese; Fresh parsley; Garlic; Salt and freshly ground black pepper; Blanched almonds; Garlic; Extra-virgin olive oil; Sherry vinegar; Salt; Fresh parsley leaves; Smoked paprika

A Vibrant Appetizer from the Heart of Spain

These piquillo peppers are tenderly stuffed with rich Manchego cheese and topped with a nutty almond sauce, creating a vibrant and flavorful starter.

1 h 10 min
4
Intermediate

Ingredients

For the Stuffed Peppers

Piquillo peppers

12, drained and patted dry

Manchego cheese

150g, grated

Fresh parsley

2 tbsp, chopped

Garlic

1 clove, minced

Salt and freshly ground black pepper

To taste

For the Almond Sauce

Blanched almonds

100g, toasted

Garlic

1 clove

Extra-virgin olive oil

1/3 cup

Sherry vinegar

2 tbsp

Salt

To taste

For the Garnish

Fresh parsley leaves

Smoked paprika

Preparation

Preparing the Stuffed Peppers

Preheat Oven

Preheat the oven to 350°F (180°C).

Mix Filling

In a bowl, mix the grated Manchego, minced garlic, parsley, salt, and pepper.

Stuff Peppers

Gently stuff each piquillo pepper with the cheese mixture and place on a baking dish.

Do not overstuff the peppers to prevent tearing.

Preparing the Almond Sauce

Grind Ingredients

Add toasted almonds and garlic to a food processor; blend until finely ground.

Emulsify

With the processor running, gradually add olive oil and sherry vinegar until smooth.

Season Sauce

Season with salt and set aside.

Chill the almond sauce for at least 15 minutes to enhance its flavors.

Cooking Process

Bake the Peppers

Bake the stuffed peppers for 20 minutes until heated through.

Final Touches

Remove from the oven and let cool slightly before adding sauce and garnishes.

Plating & Serving