To be a connoisseur of wine some day would be a dream come true! So I grabbed some jarred piquillo peppers, and then went over to my favorite part of the grocery store: the cheese section. Put them in a dish and, topped with some more goats cheese and sprinkled them with parmesan. Mild piquillo peppers are stuffed with creamy goat cheese, a few spanish spices and are piled onto toasty ciabatta bread and served with a perfectly acidic Spanish red wine, Beronia Reserva. I had never had Spanish wine before, but it was so tasty! The combination of flavors between the roasted peppers & goat cheese … These goat cheese stuffed piquillo peppers are a keeper and it was so much fun to do a wine pairing! I did some browsing and ended up deciding on goat cheese, um, because it’s the best, and a Spanish cheese: Manchego. Have I told you there’s no one else above you? Ok, if you have been reading this blog or any recipe blogs and just think this cooking thing is a little intimidating try this recipe out. On the same baking sheet, or another if you don't have room, place the sliced ciabatta. About Us, Pepper Jack Stuffed Burger with Jalapeno Cream Sauce, Honey Goat Cheese Strawberry Spinach Salad, Roasted Garlic and Goat Cheese Mashed Potatoes, This post may contain affiliate links. Filling can be made in advance, but I’d allow it to come back to room temperature for easy filling! Place under broiler until cheese is melted and oil is sizzling, about 8-10 minutes. Goat cheese stuffed piquillo peppers are one of those items I will always order when I see it on a restaurant menu. I’d never really used smoked paprika before and now I absolutely <3 it. When they first asked me, I immediately jumped at the chance. I’m so excited by how easy they are to make at home. They told me that they’d started making this really easy appetizer – peppadew peppers stuffed with goat cheese –  and were absolutely obsessed with it! I don’t think Maggie will mind when I say this one was not hard. De-stem the peppers, then cut each in half. I did, however, find piquillo peppers. We love food and together, we are on a mission to find all things YUMMY! I will definitely be doing more in the future. Total time 30 mins; Easy. They are so easy to turn into quick appetizers or a side dish, and you can stuff them with pretty much anything (I have a few ideas below for you). I looked by the olive bar, I looked in the jarred food section…nothing. In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper. You’ll want to, too after you take a bite of these. These are so easy to make they’ll make an appearance at any party I host. Nutritional Information Sweet and spicy stuffed peppadew peppers stuffed with goat cheese and toasty breadcrumbs. Stuffed Peppers & Goats Cheese. Quick and simple to make, and totally delicious. I took a bite of the goat cheese stuffed piquillo peppers and then quickly took a sip of the wine and…. If you like jalapeno poppers, you’d probably like these, too Minus the breading and frying, they’re a similar concept. I looked them up online and found that they were Spanish. Filed Under: Appetizers & Snacks, Gluten Free, Recipes, Vegetarian, Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook, Email (optional) Include to be notified of replies, We're Trevor and Jennifer, we live in Raleigh, North Carolina with our 70lb lap dog, Teddy. Place under broiler until cheese is melted and oil is sizzling, about 8-10 minutes. Drizzle the ciabatta with a touch of olive oil. “Have I told you lately that I love you? Show me the yummy! This one was described as “lively acidic”, “juicy”, with “spicy herbal aromas” and I absolutely loved it, especially with the stuffed peppers. Your email address will not be published. These Spanish Empanadas with Roasted Peppers & Goat Cheese are truly incredible. It’s really an amazing small course for the small amount of effort. Manchego is sweet, nutty, and a little tangy, which I thought would work well with my tangy goat cheese. * Percent Daily Values are based on a 2000 calorie diet. Well in my padron-obsessed mind anyway. I would honestly say they could slip this in at SLS and it would hold it’s own. I’ve been on a mini stuffed peppers kick lately. Piquillo peppers are picked only in the Navarra region of Spain and are roasted and jarred on site. No? Ok, good…just wanted to make sure we were on the same page. Smoked paprika and thyme are often used in Spanish cooking, so it only made sense to add those to the cheese mixture! Today, I was asked to do a Spanish tapas and red wine pairing. Mild piquillo peppers are stuffed with a goat cheese and manchego filling and paired with a Spanish red wine. and somehow we started talking about food…weird, right? In a small bowl, mix together shredded manchego, goat cheese, smoked paprika, thyme, and salt. Did I take it too far with the song? But what you get is truly awesome. Ultimately, I love the simple, unadorned version and don’t find extra ingredients worth the effort. Full disclosure: I did not make these, but saw them stuffed with cheese and put in our toaster oven for 10 mins. My husband and I love cooking, food, and photography. Highly recommend you try either So back to these little goat cheese stuffed padrons… to die for. This easy recipe is perfect as part of a tapas spread or as a snack! Little not-spicy peppers stuffed with creamy cheese. Read our. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. After the filling was done, I stuffed it into my piquillo peppers and popped them into the oven with some sliced ciabatta bread. Alternatively, pipe the mixture into the peppers. Place on a foil-lined baking sheet, drizzle with olive oil and sprinkle with garlic. They have a sweet, barely piquant, faintly smokey flavor that is begging to be paired with creamy goat cheese and garlic. It worked! Fill the cut peppers with small spoonfuls of filling. Serve immediately, or cover and refrigerate until ready to serve… The rest of tapas night was great, but I kept going back to this over and over. When I got home, I mixed together my goat cheese and manchego and started to play around with spices. I topped the peppers on the bread and poured myself a glass of the Beronia Reserva . Taste and adjust seasonings as necessary. I got the idea for the peppers when Trevor and I were out with some friends (hey Kevin and Libbie!) * This is not a sponsored post, I was, however, provided with the Beronia Reserva from Bodegas Beronia! We made these for Tapas night along with Spanish-Style Garlic Shrimp, Manchego with Quince Pasteand, of course, plenty of sangria.