Lush Spanish Manchego-Stuffed Piquillo Peppers with Almond Sauce
These piquillo peppers are tenderly stuffed with rich Manchego cheese and topped with a nutty almond sauce, creating a vibrant and flavorful starter.
Preparation
Get these tasks done before you start cooking.
Preparing the Stuffed Peppers
- 1
Preheat Oven
Preheat the oven to 350°F (180°C).
- 2
Mix Filling
In a bowl, mix the grated Manchego, minced garlic, parsley, salt, and pepper.
- 3
Stuff Peppers
Gently stuff each piquillo pepper with the cheese mixture and place on a baking dish.
Tip: Do not overstuff the peppers to prevent tearing.
Preparing the Almond Sauce
- 1
Grind Ingredients
Add toasted almonds and garlic to a food processor; blend until finely ground.
- 2
Emulsify
With the processor running, gradually add olive oil and sherry vinegar until smooth.
- 3
Season Sauce
Season with salt and set aside.
Tip: Chill the almond sauce for at least 15 minutes to enhance its flavors.
How to Make Lush Spanish Manchego-Stuffed Piquillo Peppers with Almond Sauce
Total time: 1 h 33 min · Yields 4 servings
- 1
Bake the Peppers
Bake the stuffed peppers for 20 minutes until heated through.
- 2
Final Touches
Remove from the oven and let cool slightly before adding sauce and garnishes.
Chef's Tips
Frequently asked questions
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.
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