Small peppers with big flavour
Piquillo peppers are one of Spain’s treasures. They’re small, sweet, and often sold roasted and peeled, ready to be stuffed. Their deep red colour makes them as striking on the plate as they are delicious to eat. I first tried them at a tapas bar in Logroño, where the peppers were filled with rice, herbs, and just a touch of olive oil. It was such a simple dish, but it stayed with me, and I’ve been making them ever since as part of my Spanish vegetable tapas spreads.
Unlike heavier tapas such as crispy patatas bravas with smoky tomato sauce or Spanish chickpea stew with spinach and paprika, stuffed piquillos feel light and fragrant. The rice filling is freshened with parsley and mint, sometimes enriched with a little grated Manchego. They’re just as good served cold at a picnic as they are warm on a winter evening with friends.
These peppers also bring a welcome contrast when set alongside Spanish spinach with chickpeas and cumin seeds or sautéed Spanish green beans with almonds and lemon. When I want to build colour into a tapas spread, I add roasted Spanish peppers with capers and Spanish artichokes with garlic and white wine. The contrast between textures and flavours makes the table look and taste complete.
For summer, I often serve these peppers chilled, drizzled with extra olive oil, while in winter I warm them gently in the oven and enjoy them with crusty bread. Few tapas are as versatile as these.
Ingredients for stuffed piquillo peppers
- 8 roasted piquillo peppers, drained
- 150 g cooked rice
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 50 g Manchego cheese, grated (optional)
- Sea salt and black pepper, to taste
Ingredient notes
Piquillo peppers are usually sold in jars or tins, already roasted and peeled. If unavailable, you can substitute roasted red peppers, though they’re larger and sweeter. Their flavour is milder, so they lack the slightly smoky edge of piquillos.
The rice should be cooked and cooled before stuffing. Long-grain varieties hold together well, while short-grain types give a creamier filling. Herbs bring brightness, with mint cutting through the richness of olive oil and cheese if used.
Instructions for Spanish stuffed peppers
Olive oil is warmed in a frying pan, onion and garlic are sautéed gently until soft, then rice is stirred through along with parsley, mint, and Manchego if using. The mixture is seasoned well and left to cool slightly.
Each piquillo pepper is carefully filled with the rice mixture using a spoon, then arranged on a serving plate. They can be served immediately at room temperature or warmed in a low oven for 10 minutes before serving.
Cooking techniques explained
The key is handling the peppers gently, as their delicate roasted flesh tears easily. Using a small spoon helps ease the filling inside without breaking them. The filling should be moist but not wet; too much liquid causes the peppers to collapse.
If serving warm, cover the peppers lightly with foil while reheating so they don’t dry out. Warming them gently rather than baking keeps the rice soft and the peppers supple.
What to serve with stuffed piquillo peppers
These peppers work beautifully as part of a mixed tapas board. I like to pair them with Spanish spinach with chickpeas or sautéed green beans with almonds for a fresh balance. They also sit nicely with richer dishes like Spanish artichokes with garlic and white wine or crispy patatas bravas, providing colour and fragrance to the spread.
Wine and beer pairings
A light white Verdejo with citrus and herbaceous notes matches the freshness of the herbs in the filling. A dry cava also works, adding sparkle that brightens the peppers’ sweetness. For beer, a clean pilsner keeps the flavours sharp, while a wheat beer with soft spice pairs well with the mint and parsley in the rice.
FAQ about Spanish stuffed peppers
Can I make stuffed piquillo peppers ahead?
Yes, they can be stuffed and chilled a day in advance. Serve them cold or gently reheat in the oven before serving. For another make-ahead dish, try Spanish artichokes with garlic and white wine.
Do I have to use Manchego cheese?
No, it’s optional. For a vegan version, omit cheese altogether and use a drizzle of extra olive oil for richness. If you prefer another vegetarian-friendly dish, see my Spanish courgette fritters.
Can I serve them cold?
Yes, they’re excellent straight from the fridge, making them perfect for picnics or buffets. For another dish that serves well cold, try roasted Spanish peppers.
What can I use instead of piquillo peppers?
Roasted red peppers are the best substitute, though they are larger and require more filling. Adjust portion sizes accordingly. Pair with Spanish spinach with chickpeas for a hearty spread.
Tips for success with Spanish stuffed peppers
Drain the peppers well before filling to avoid excess liquid in the dish. Make sure the rice mixture is well-seasoned, as the peppers themselves are naturally sweet and need contrast. When reheating, do so gently. Too much heat dries out the peppers and causes the filling to lose freshness. Cover with foil if placing in the oven.
Recipe variation suggestions
For more substance, stir sautéed mushrooms or diced roasted courgette into the rice mixture. These give extra body and variety. You can also swap herbs depending on the season. Basil works in summer, while thyme or oregano adds warmth in cooler months.
Storage and reheating for Spanish stuffed peppers
They keep in the fridge for up to 3 days. Reheat gently in the oven or serve cold. Freezing isn’t recommended, as peppers lose their texture when thawed.
Stuffed Spanish Piquillo Peppers with Rice and Herbs
Ingredients
- 8 Piquillo peppers roasted, drained
- 150 g Rice cooked
- 2 tbsp Olive oil extra virgin
- 2 cloves Garlic finely chopped
- 1 Onion small, finely chopped
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Fresh mint chopped
- 50 g Manchego cheese grated
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Olive oil is warmed in a frying pan, onion and garlic are sautéed gently until soft, then rice is stirred through along with parsley, mint, and Manchego if using. The mixture is seasoned well and left to cool slightly.
- Each piquillo pepper is carefully filled with the rice mixture using a spoon, then arranged on a serving plate. They can be served immediately at room temperature or warmed in a low oven for 10 minutes before serving.