Goat Cheese Stuffed Piquillo Peppers are the perfect tapas! Mild piquillo peppers are stuffed with a goat cheese and manchego filling and paired with a Spanish red wine. showmetheyummy.com #spanish #winepairing #appetizer #vegetarian #goatcheese #tapas #redwine #piquillopeppers
Print Recipe

Goat Cheese Stuffed Piquillo Peppers

Goat Cheese Stuffed Piquillo Peppers are the perfect tapas! Mild piquillo peppers are stuffed with a goat cheese and manchego filling and paired with a Spanish red wine.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Spanish
Keyword: goat cheese stuffed piquillo peppers
Servings: 12 "toasts"
Calories: 165kcal
Author: Jennifer Debth

Ingredients

  • 1 loaf ciabatta cut into 3/4 - 1slices
  • 1 (10 oz) jar piquillo peppers drained

Filling

  • 1/2 cup manchego shredded
  • 1 (8 oz) log log goat cheese softened to room temperature
  • 1/2 teaspoon smoked paprika
  • 1/4 - 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 375 degrees F.
  • In a small bowl, mix together shredded manchego, goat cheese, smoked paprika, thyme, and salt. Taste and adjust seasonings as necessary.
  • Use one hand to open up the piquillo and use a butter knife to stuff the filling into each pepper.
  • Place on an un-greased, rimmed baking sheet.
  • On the same baking sheet, or another if you don't have room, place the sliced ciabatta. Drizzle the ciabatta with a touch of olive oil.
  • Bake for 10 minutes, or until the toast is toasty and the pepper filling is hot. Remove from oven, place 1 pepper onto 1 piece of toast and serve immediately!

Notes

Filling can be made in advance, but I’d allow it to come back to room temperature for easy filling!

Nutrition

Serving: 1"toast" | Calories: 165kcal | Carbohydrates: 19g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 395mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 14.2mg | Calcium: 78mg | Iron: 0.9mg