Pimientos del Piquillo Rellenos de Queso Roncal Recipe

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Kristen Jimenez Modified: March 22, 2022
Pimientos del Piquillo Rellenos de Queso Roncal Recipe

How To Make Pimientos del Piquillo Rellenos de Queso Roncal

This Spanish appetizer is made with sweet piquillo peppers filled with queso roncal, a creamy sheep’s milk cheese from Spain.

Preparation: 10 minutes
Total: 10 minutes



  • 5tbspspanish extra virgin olive oil
  • 1tbspsherry vinegar
  • 1tbspshallot,minced
  • ½scallion
  • sea salt
  • freshly pepper,cracked
  • 2jarpiquillo peppers
  • 2ozroncal,or spanish sheep’s milk cheese
  • sprigsfresh thyme
  • sprigsfresh parsley


  1. Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a mixing bowl.

  2. Season with salt and pepper.

  3. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

  4. Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat.

  5. Add the peppers and brown on both sides for about 30 seconds until the cheese begins to melt.

  6. Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs.

  7. Serve immediately.


  • Calories: 165.64kcal
  • Fat: 17.01g
  • Saturated Fat: 2.37g
  • Monounsaturated Fat: 12.32g
  • Polyunsaturated Fat: 1.82g
  • Carbohydrates: 3.67g
  • Fiber: 1.32g
  • Sugar: 1.65g
  • Protein: 0.69g
  • Sodium: 196.64mg
  • Calcium: 14.22mg
  • Potassium: 128.54mg
  • Iron: 0.57mg
  • Vitamin A: 16.95µg
  • Vitamin C: 49.74mg
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