Pimientos del Piquillo Rellenos de Queso Roncal Recipe

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.

Serve immediately.