Juicy Goat Cheese Stuffed Piquillo Peppers for Tapas
These goat cheese stuffed piquillo peppers are a Spanish tapas classic. Sweet roasted peppers are filled with tangy goat cheese, baked until warm, and served tender and juicy. They’re simple yet elegant, equally suited for casual sharing or as part of a festive tapas spread.
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.
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.
Nutrition
Calories: 150kcalCarbohydrates: 5gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 460IUCalcium: 95mgIron: 0.5mg
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