Piquillo Peppers Stuffed with Manchego and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sautéed piquillo peppers filled with creamy baby Manchego cheese and garlic, ideal as a rich tapas appetizer. This Spanish-inspired recipe, ready in about 20 minutes, turns piquillo peppers, baby Manchego cheese, garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Spanish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Carefully stuff each of the 12 large drained piquillo peppers with 1 stick of 6 oz baby Manchego cheese, ensuring the cheese fits snugly.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 finely minced garlic cloves and sauté for 30 seconds until fragrant, taking care not to brown the garlic.
  3. Step 3: Add the stuffed piquillo peppers to the skillet and cook for 3-4 minutes on each side, turning gently until the peppers are warmed through and the cheese starts to soften.
  4. Step 4: Season with 1/2 tsp salt, 1/4 tsp black pepper, and sprinkle 1 tbsp chopped fresh parsley over the peppers before serving warm as a flavorful tapas dish.

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