Name: Pimientos del Piquillo Rellenos de Queso Roncal
Yield: 4
Ingredients: 5 tbsp. spanish extra-virgin olive oil -; 1 tbsp. sherry vinegar -; 1 tbsp. minced shallot -; 1/2 scallion -; Sea salt -; Freshly cracked pepper -; 2 jar piquillo peppers -; 2 oz. roncal or spanish sheep's milk cheese -; Fresh thyme sprigs -; Fresh parsley sprigs -

Pimientos del Piquillo Rellenos de Queso Roncal

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Ingredients for - Pimientos del Piquillo Rellenos de Queso Roncal

1. 5 tbsp. spanish extra-virgin olive oil -

2. 1 tbsp. sherry vinegar -

3. 1 tbsp. minced shallot -

4. 1/2 scallion -

5. Sea salt -

6. Freshly cracked pepper -

7. 2 jar piquillo peppers -

8. 2 oz. roncal or spanish sheep's milk cheese -

9. Fresh thyme sprigs -

10. Fresh parsley sprigs -

How to cook deliciously - Pimientos del Piquillo Rellenos de Queso Roncal

1. Stage

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.

2. Stage

Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.