Pimientos del Piquillo Rellenos de Queso Roncal Recipe

The rich, flavorful combination of Spanish Roncal cheese and piquillo peppers creates an unforgettable dining experience. Known as Pimientos del Piquillo Rellenos de Roncal, this classic Spanish tapas dish is a luxurious treat for the senses. The sweet, slightly spicy piquillo peppers are stuffed with savory Roncal cheese, resulting in a harmonious blend of flavors that are both rustic and sophisticated.

Pimientos del Piquillo Rellenos de Queso Roncal Recipe

Two key ingredients in this recipe are piquillo peppers and Roncal cheese. Piquillo peppers are small, red, sweet peppers from Northern Spain. They are usually sold jarred and have a distinct, slightly spicy flavor. Roncal is a hard, flavorful cheese made from sheep's milk in the region of Navarra, Spain. If you can't find Roncal, you can substitute it with any Spanish sheep's milk cheese.

Ingredients for Stuffed Piquillo Peppers with Roncal Cheese

Spanish extra virgin olive oil: This olive oil is first cold pressed from olives picked at their peak, resulting in a high-quality oil with a strong flavor profile.

Sherry vinegar: A type of wine vinegar made from sherry, it is used in Spanish cooking to add a robust, slightly sweet flavor.

Shallot: Shallots are in the onion family, but have a milder, sweeter flavor.

Scallion: Also known as green onions, are used for their mild onion flavor and vibrant color.

Piquillo peppers: Small, sweet, and slightly spicy red peppers from Northern Spain.

Roncal or Spanish sheep's milk cheese: A hard, flavorful cheese made in the Navarra region of Spain.

Fresh thyme: An aromatic herb that adds a touch of earthiness.

Fresh parsley: Used for its light, fresh flavor and vibrant color.

One reader, Kara Severson says:

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The stuffed piquillo peppers with Roncal cheese recipe is a game-changer! The flavors are a delightful dance on the palate, and the cheese oozes out in the most satisfying way. It's a must-try for anyone who loves a burst of Spanish flavors. I'm definitely making this again!

Kara Severson

Key Techniques for Stuffing Piquillo Peppers

How to prepare the dressing: Whisk together 4 tablespoons of olive oil, sherry vinegar, shallots, and scallions in a mixing bowl. Season with salt and pepper.

How to stuff the peppers: Make a small slit in each piquillo pepper and insert a stick of cheese into each one.

How to brown the stuffed peppers: Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the stuffed peppers and brown them on both sides until the cheese begins to melt, about 30 seconds.

How to serve: Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with thyme and parsley leaves. Serve immediately.

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

Crucial Technique for Perfecting Stuffed Piquillo Peppers

When stuffing the piquillo peppers with roncal or Spanish sheep's milk cheese, ensure to make a small enough slit that the cheese doesn't leak out during the cooking process. However, the slit should be large enough to easily slide the cheese stick in. This balance will ensure that the cheese melts inside the pepper, enhancing the flavor of the dish.

Time-Saving Tips for Making Stuffed Piquillo Peppers

Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.

Use pre-sliced cheese: Opt for pre-sliced cheese to save time on slicing and ensure even distribution in the peppers.

Multi-task: While the peppers are browning, prepare the dressing and garnishes to maximize efficiency in the kitchen.

Organize ingredients: Arrange all the ingredients and tools in an orderly manner before starting to cook for a smoother process.

Invest in a good knife: A sharp, quality knife can significantly reduce prep time when slicing and dicing ingredients.

Opt for pre-marinated peppers: Consider using pre-marinated piquillo peppers to cut down on prep time without compromising flavor.

Substitute Ingredients For Pimientos del Piquillo Rellenos de Queso Roncal Recipe

  • Spanish extra virgin olive oil - Substitute with Greek extra virgin olive oil: Greek olive oil has a similar fruity and robust flavor that can work well in this recipe.

  • Sherry vinegar - Substitute with Red wine vinegar: Red wine vinegar can provide a similar tangy and acidic flavor to the dish.

  • Shallot - Substitute with Red onion: Red onion can offer a slightly milder flavor compared to shallots and can be a suitable replacement in this recipe.

  • Scallion - Substitute with Chives: Chives can provide a mild onion flavor similar to scallions and can be used as a substitute in this recipe.

  • Sea salt - Substitute with Kosher salt: Kosher salt can be used as a substitute for sea salt, providing a similar level of salinity to the dish.

  • Freshly ground pepper - Substitute with Crushed red pepper flakes: Crushed red pepper flakes can add a hint of heat and a different dimension of flavor to the dish.

  • Piquillo peppers - Substitute with Roasted red bell peppers: Roasted red bell peppers can offer a similar sweet and smoky flavor to the dish.

  • Roncal or Spanish sheep's milk cheese - Substitute with Manchego cheese: Manchego cheese, also made from sheep's milk, can provide a similar nutty and rich flavor to the dish.

  • Fresh thyme - Substitute with Dried thyme: Dried thyme can be used as a substitute for fresh thyme, providing a similar earthy and herbal flavor to the dish.

  • Fresh parsley - Substitute with Cilantro: Cilantro can offer a fresh and herbaceous flavor similar to parsley and can be used as a substitute in this recipe.

Presentation Ideas for Stuffed Piquillo Peppers

  1. Elevate the plating: Arrange the stuffed piquillo peppers on a pristine white plate, ensuring each pepper is positioned with precision and care. The vibrant red color of the peppers should pop against the backdrop of the plate, creating an eye-catching visual appeal.

  2. Incorporate artistic drizzling: Use the dressing to create an elegant and artistic drizzle around the peppers, adding a touch of sophistication to the presentation. The drizzle should be delicate and purposeful, enhancing the overall aesthetic without overwhelming the dish.

  3. Garnish with fresh herbs: Sprinkle the plate with meticulously placed fresh thyme and parsley leaves, adding a burst of green that complements the rich red and creamy white colors of the peppers and cheese. The herbs should be arranged with precision, adding a touch of natural beauty to the dish.

  4. Emphasize symmetry and balance: Ensure that the presentation exudes a sense of balance and symmetry, with each element thoughtfully placed to create a visually harmonious composition. The peppers and garnishes should be arranged in a way that reflects a sense of artistry and attention to detail.

  5. Highlight the cheese filling: Showcase the melted roncal cheese within the peppers by ensuring it is visible and inviting. The cheese should be oozing slightly from the peppers, enticing the eye and hinting at the indulgent flavors awaiting the diners.

Essential Tools for Making Stuffed Piquillo Peppers with Roncal Cheese

  • Mixing bowl: A mixing bowl is essential for combining ingredients and tossing them together.

  • Sauté pan: A sauté pan is used for browning and cooking the stuffed piquillo peppers with roncal cheese.

  • Whisk: A whisk is used to blend the olive oil, vinegar, shallots, and scallions together to create the dressing for the peppers.

  • Cheese knife: A cheese knife is used to cut the roncal or Spanish sheep's milk cheese into sticks for stuffing into the peppers.

How To Reheat Leftover Stuffed Piquillo Peppers

Here are the best methods for reheating leftover stuffed piquillo peppers with Roncal cheese:

  • In the oven: Preheat your oven to 350°F (175°C). Place the peppers in an oven-safe dish and cover with foil. Bake for 10-15 minutes or until heated through. This method helps maintain the texture of the peppers and allows the cheese to melt evenly.

  • On the stovetop: Heat a small amount of olive oil in a pan over medium heat. Add the peppers and cook for 2-3 minutes on each side until warmed through and slightly crispy. This method is quick and adds a nice crispy texture to the exterior of the peppers.

  • In the microwave: Place the peppers on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-second intervals until heated through. While this method is the fastest, it may result in a softer texture compared to the oven or stovetop methods.

  • In an air fryer: Preheat your air fryer to 350°F (175°C). Place the peppers in the basket and cook for 3-5 minutes or until heated through and slightly crispy. This method is a great alternative to the oven, as it provides a crispy exterior while keeping the inside warm and melty.

Interesting Fact About Piquillo Peppers

Piquillo peppers are named after the town of Lodosa in Spain, where they are traditionally grown and hand-picked.

Is Making Stuffed Piquillo Peppers at Home Cost-Effective?

The cost-effectiveness of this stuffed piquillo peppers with roncal cheese recipe largely depends on the availability and price of the ingredients. Piquillo peppers and Roncal cheese can be on the pricier side, impacting the overall cost. However, the use of simple, quality ingredients and the dish's potential to serve as a satisfying appetizer or main course can justify the expense. Considering the flavor and presentation, this recipe rates a solid 8. The approximate cost for a household of four people would be around $25-$30, factoring in the cost of the specialty ingredients.

Are Stuffed Piquillo Peppers Healthy?

The stuffed piquillo peppers with roncal cheese recipe is a delicious and flavorful dish, but it may not be the healthiest option. Here's why:

  • The recipe uses a significant amount of olive oil, which is high in calories and fat. While olive oil is a healthier fat option, consuming too much can still lead to weight gain.
  • Roncal cheese, being a sheep's milk cheese, is likely high in saturated fat and sodium. Consuming excessive amounts of saturated fat can increase the risk of heart disease and other health issues.
  • The recipe lacks a significant source of fiber, vitamins, and minerals, as it primarily consists of peppers and cheese.

However, the recipe does have some positive aspects:

  • Piquillo peppers are a good source of vitamin C, which is essential for a healthy immune system.
  • The use of fresh herbs like thyme and parsley adds flavor without increasing calorie content and provides small amounts of vitamins and minerals.

To make this recipe healthier, consider the following suggestions:

  • Reduce the amount of olive oil used in the dressing and for sautéing the peppers. You can also opt for a lighter cooking method, such as grilling or roasting the peppers instead of sautéing them.
  • Use a lower-fat cheese alternative, such as a reduced-fat sheep's milk cheese or a light cream cheese, to decrease the saturated fat content.
  • Serve the stuffed peppers alongside a nutrient-dense salad or a side of roasted vegetables to increase the fiber, vitamin, and mineral content of the meal.
  • Consider using whole grain breadcrumbs or crushed nuts as a topping to add texture and additional nutrients to the dish.

Editor's Opinion on This Stuffed Piquillo Peppers Recipe

The recipe for stuffed piquillo peppers with Roncal cheese is a delightful combination of flavors and textures. The use of Spanish extra virgin olive oil and sherry vinegar adds a depth of flavor, while the Roncal cheese brings a rich and creamy element to the dish. The cooking method ensures that the peppers are perfectly cooked and the cheese is melted to perfection. The addition of fresh herbs like thyme and parsley provides a beautiful aromatic finish. Overall, this recipe is a wonderful choice for a flavorful and elegant appetizer or side dish.

Why trust this Pimientos del Piquillo Rellenos de Queso Roncal Recipe:

This recipe uses authentic Spanish extra virgin olive oil and sherry vinegar to bring out the rich flavors of the piquillo peppers and Roncal cheese. The combination of these high-quality ingredients creates a delightful harmony of tastes and textures. The use of fresh thyme and parsley adds a burst of aromatic freshness, enhancing the overall appeal of the dish. The careful selection of Spanish sheep's milk cheese ensures an authentic and traditional experience. Each step is meticulously crafted to deliver a truly exceptional culinary delight.

Want to discuss this Pimientos del Piquillo Rellenos de Queso Roncal recipe further? Head over to the Recipe Sharing forum and share your thoughts, experiences, and any tweaks you've made to the dish!
How can I make this recipe vegetarian-friendly?
To make this recipe vegetarian-friendly, you can substitute the Roncal cheese with a vegetarian-friendly cheese such as a mild cheddar or a creamy goat cheese. You can also add some sautéed vegetables like mushrooms, spinach, or zucchini to the stuffing for added flavor and texture.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed piquillo peppers ahead of time and refrigerate them until you're ready to cook and serve. Just make sure to bring them to room temperature before cooking to ensure even heating.
What can I serve with the stuffed piquillo peppers?
These stuffed piquillo peppers pair well with a variety of sides such as a simple green salad, crusty bread, or a refreshing gazpacho soup. You can also serve them as part of a tapas spread alongside other Spanish-inspired dishes.
Can I use a different type of cheese for this recipe?
Absolutely! While Roncal cheese is traditional and adds a unique flavor, you can experiment with other cheeses such as Manchego, feta, or even a creamy blue cheese for a different taste profile.
How do I know when the peppers are done cooking?
You'll know the peppers are done cooking when they are heated through, the cheese is melted, and the peppers are slightly softened and browned on the outside. Keep an eye on them while cooking to prevent burning.

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