Authortapasonline
RatingDifficultyBeginner

Padrón peppers stuffed with cheese - the recipe uses tetilla because it is produced in Galicia, like the peppers, but any soft cheese will be fine. As an alternative to frying, you can cook the peppers on a baking sheet in a hot oven if you prefer.

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 12 Fresh Padrón Peppers
 150 g Tetilla Cheese
 1 tbsp Olive Oil
1

Cut a lengthwise slit in the peppers and fill with small oblongs of cheese. Make sure you can close the pepper.

2

Heat the oil in a frying pan and cook the peppers, turning carefully, until they are charred and beginning to blister. Ensure that not too much cheese escapes.

3

Serve them simply, as they are, or with a dip such as alioli or salsa roja.

Category, , Cooking Method

Ingredients

 12 Fresh Padrón Peppers
 150 g Tetilla Cheese
 1 tbsp Olive Oil

Directions

1

Cut a lengthwise slit in the peppers and fill with small oblongs of cheese. Make sure you can close the pepper.

2

Heat the oil in a frying pan and cook the peppers, turning carefully, until they are charred and beginning to blister. Ensure that not too much cheese escapes.

3

Serve them simply, as they are, or with a dip such as alioli or salsa roja.

Pimientos de Padrón Rellenos de Queso