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.
Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a mixing bowl.
Season with salt and pepper.
Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat.
Add the peppers and brown on both sides for about 30 seconds until the cheese begins to melt.
Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs.
- 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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