These Goat Cheese Stuffed Piquillo Peppers Just Belong on a Tapas Table
Spanish peppers are full of character, but none more so than piquillos. Sweet, smoky, and vibrantly red, they’re perfect vessels for soft fillings. When paired with creamy goat cheese, they transform into juicy mouthfuls that balance sweetness with tang.
I love making these in summer when peppers feel at their best. They look striking on the plate, bringing colour to a tapas spread, and because they can be served warm or at room temperature, they’re incredibly versatile for entertaining.
The Charm of Piquillo Peppers with Goat Cheese
Piquillo peppers come from northern Spain, where they’re traditionally roasted and peeled before preserving in jars. Their smoky flavour and supple texture make them ideal for stuffing, and goat cheese brings just the right level of richness.
For tapas, this pairing feels like a lighter option compared to fried or baked cheese dishes. It also introduces variety in both colour and texture, which I always recommend when putting together a cheese-based tapas menu. You can see more delicious suggestions in my 20 delicious cheese tapas recipes blog.
Ingredients
- 200g soft goat cheese
- 12 piquillo peppers (from a jar, drained)
- 1 tbsp extra virgin olive oil
- 1 tsp fresh parsley, finely chopped
- ½ tsp smoked paprika
- Sea salt and cracked black pepper, to taste
Ingredient Notes
Choose a fresh, tangy goat cheese that spreads easily. A soft log or tub of fresh chèvre works perfectly. Avoid overly aged goat’s cheeses for this recipe, as their intensity can overpower the delicate sweetness of the peppers.
Good piquillo peppers usually come jarred in their own juices. Look for those labelled as roasted, as they’ll have a deeper, smoky flavour. If you can’t find them, roasted red peppers make a decent substitute, though they’re often larger and less sweet.
Instructions
Mix the goat cheese with olive oil, parsley, smoked paprika, and a pinch of salt and pepper until smooth. Carefully spoon or pipe the mixture into each piquillo pepper, filling them generously but without tearing the flesh.
Arrange the stuffed peppers on a serving plate. Drizzle lightly with extra olive oil and dust with a little more paprika for colour. Serve immediately or keep chilled until ready to bring to the table.
Cooking Techniques and Recommendations
Stuffing peppers can be fiddly, so using a piping bag or a small spoon makes the process easier. Work gently, as the peppers are tender and can split if overfilled.
If you prefer serving them warm, place the stuffed peppers in a baking dish, cover loosely with foil, and warm in the oven at 160°C for about 8 minutes. This softens the cheese slightly without losing its fresh tang.
What to Serve with Goat Cheese Stuffed Piquillo Peppers
These peppers work beautifully next to richer bites like Easy Baked Tetilla Cheese and Chorizo Bites or Warm Blue Cheese and Pear Tartlets with Puff Pastry. Together they balance richness with freshness.
I also love adding them to a plate with Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham. The sweetness of dates and the smokiness of peppers create a vivid contrast that keeps people reaching for more.
Wine and Beer Pairings
A crisp rosé from Navarra, where piquillos originate, makes an excellent partner. Its berry notes complement the pepper’s sweetness, while the acidity cuts through the goat cheese. For something richer, a dry fino sherry works surprisingly well, offering a nutty backdrop.
On the beer side, a Belgian-style blonde ale highlights the pepper’s sweetness, while a citrusy pale ale sharpens the cheese and brings freshness to every bite. Both bring balance and brightness to the table.
Frequently Asked Questions
Can I prepare these peppers in advance?
Yes, they can be stuffed a day ahead and kept in the fridge. Bring them to room temperature before serving to let the flavours open up. If you’re interested in other make-ahead cheese tapas, see my Easy Baked Tetilla Cheese and Spinach Empanadillas.
Can I use roasted red peppers instead of piquillos?
Yes, though they’re usually larger and less sweet. Slice them into halves and roll them around the filling instead of stuffing. If you want the true Spanish flavour, piquillos are worth seeking out.
Is goat cheese too strong for these peppers?
Not if you choose a fresh, mild variety. Aged goat’s cheese can overpower, so stick to softer types. If you prefer milder cheeses, recipes like my Creamy Idiazabal Cheese Dip with Roasted Garlic may suit better.
Can I serve them hot?
Yes. A gentle warm-up in the oven makes the cheese creamier, though don’t overheat as it may split. Both hot and cold versions work equally well in a tapas spread.
Tips for Success with Goat Cheese Stuffed Piquillo Peppers
Keep the filling smooth and creamy by mixing the goat cheese with a little olive oil. This helps it pipe easily and makes each bite luscious without being heavy. Don’t overfill. Leaving a little space at the edge of each pepper prevents tearing and makes them easier to handle when serving.
Recipe Variation Suggestions
For added texture, fold chopped walnuts into the goat cheese filling. They bring crunch and a slightly bitter edge that contrasts well with the peppers’ sweetness. You could also add finely chopped herbs like chives or basil to the cheese mixture. This variation brings freshness and a garden-like aroma that works especially well in spring and summer.
Storage and Reheating for Spanish Cheese Tapas with Goat Cheese Peppers
These peppers store well in the fridge for up to two days. Keep them in a covered container to prevent drying out. If reheating, place them in a moderate oven for a short time—just until the cheese loosens. They’re also delicious served at room temperature, which makes them practical for buffets or picnics.
Juicy Goat Cheese Stuffed Piquillo Peppers for Tapas
Ingredients
- 200 g Soft Goat's Cheese
- 12 Piquillo peppers from a jar, drained
- 1 tbsp Olive oil extra virgin
- 1 tsp Fresh parsley finely chopped
- ½ tsp Smoked paprika
- Sea salt
- Black pepper freshly cracked, to taste
Instructions
- Mix the goat cheese with olive oil, parsley, smoked paprika, and a pinch of salt and pepper until smooth. Carefully spoon or pipe the mixture into each piquillo pepper, filling them generously but without tearing the flesh.
- Arrange the stuffed peppers on a serving plate. Drizzle lightly with extra olive oil and dust with a little more paprika for colour. Serve immediately or keep chilled until ready to bring to the table.