Roasted Red Pepper and Manchego Cheese Tapas

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Sweet roasted red peppers paired with nutty Manchego cheese and drizzled with olive oil for a simple, elegant Spanish appetizer. This Spanish recipe, ready in about 45 minutes, pairs red bell peppers, extra virgin olive oil, and Manchego cheese, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 3 large red bell peppers
• 2 tbsp extra virgin olive oil
• 6 oz Manchego cheese, sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Place 3 large red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred and blistered.
2. Step 2: Transfer roasted peppers to a bowl and cover tightly with plastic wrap. Let steam for 15 minutes to loosen skins.
3. Step 3: Peel skins off peppers, remove seeds, and slice into 1/2-inch strips.
4. Step 4: Arrange 6 oz sliced Manchego cheese and roasted pepper strips alternately on a serving plate.
5. Step 5: Drizzle 2 tbsp extra virgin olive oil over the cheese and peppers, then sprinkle with 1 tsp fresh thyme leaves, 1/2 tsp sea salt flakes, and 1/4 tsp freshly ground black pepper.
6. Step 6: Serve at room temperature as a tapas-style appetizer.