Stuffed Piquillo Peppers

Piquillo peppers are grown only in Navarre in northern Spain, where the freshly picked peppers are grilled over beechwood fires and packed in oil. They have a wonderful spicy, sweet, and smoky flavor.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 5 oz. goat cheese, at room temperature
  • 1 Tbsp. chopped fresh chives
  • ½ tsp. chopped fresh oregano
  • ½ tsp. crushed red pepper
  • 1 garlic clove, peeled and finely chopped
  • 2 jars (12 oz.) Spanish piquillo peppers, drained
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper


  • Combine the goat cheese, chives, oregano, crushed red pepper, and garlic in a small bowl.
  • Slice off the stem end of each pepper, and remove any seeds inside. Gently stuff each with about 1 teaspoon of goat cheese. Place peppers on a serving dish. Pour the olive oil over the peppers. Sprinkle with salt and black pepper and serve.