Piquillo Peppers Stuffed with Manchego and Garlic
Sautéed piquillo peppers filled with creamy baby Manchego cheese and garlic, ideal as a rich tapas appetizer. This spanish-inspired snacks ready in about 20 minutes turns large jarred, drained piquillo peppers, cut into 12 sticks baby Manchego cheese, finely minced 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.
Ingredients
- 12 large jarred, drained piquillo peppers
- 6 oz, cut into 12 sticks baby Manchego cheese
- 3, finely minced garlic cloves
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Piquillo Peppers Stuffed with Manchego and Garlic take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Piquillo Peppers Stuffed with Manchego and Garlic?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Piquillo Peppers Stuffed with Manchego and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Piquillo Peppers Stuffed with Manchego and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Piquillo Peppers Stuffed with Manchego and Garlic?
Spanish snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
