Roasted Red Pepper and Manchego Cheese Tapas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet roasted red peppers paired with nutty Manchego cheese and drizzled with olive oil for a simple, elegant Spanish appetizer. This spanish ready in about 45 minutes pairs red bell peppers, extra virgin olive oil, 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 "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: 35 min Serves 4 Spanish cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Roasted Red Pepper and Manchego Cheese Tapas take to make?

Total time is about 45 minutes (10 min prep + 35 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 Roasted Red Pepper and Manchego Cheese Tapas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell peppers from drying out.

Can I substitute ingredients in Roasted Red Pepper and Manchego Cheese Tapas?

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 Roasted Red Pepper and Manchego Cheese Tapas 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 Roasted Red Pepper and Manchego Cheese Tapas?

Spanish spanish 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.

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