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Manchego Stuffed Mini Peppers
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  1. 12 multicolored mini bell peppers
  2. 1 tbsp olive oil
  3. pinch of salt & pepper
  4. 4 oz cream cheese, softened
  5. 1 cup shredded Manchego cheese
  6. 1/3 cup finely choppee Manzilla olives (with pimentos)
  7. 1/3 cup mayonaisse
  8. 2 tbsp finely chopped parsley
  9. 1 large clove garlic, minced
  10. 1/4 tsp smoked or Spanish paprika
  11. Toasted sliced almonds and additional parsley (optional)
  1. Preheat grill to medium-high (400 F / 200 C).
  2. Halve peppers, remove seeds and ribs but keep stems intact for presentation. Toss with oil, salt, and pepper. Place peppers on grill, cut-side-down. Grill for 2 minutes or just until slightly charred on cut sides. Remove to a tray, arrange cut-side-up.
  3. Blend cream cheese with Manchego cheese, olives, mayonaisse, parsley, garlic, and paprika until well combined. Pipe or spoon cheese mixture into pepper halves. (Peppers can be made ahead and reserved in refrigerator for up to two days.)
  4. Line grill with foil; place peppers, stuffed side up, on grate. Cook, barbecue lid down, for 6 to 7 minutes or until cheese is oozy and bottoms are lightly charred. Let stand for at least 5 minutes before serving. Serve warm or at room temperature. Garnish with almonds and parsley (if using).
  1. To prepare peppers in an oven, preheat oven to 400°F (200°C). Arrange oiled peppers, and cooked, on a parchment lined baking sheet. Bake for 8 to 10 minutes or until peppers are softned and cheesy is oozy.
  2. Pair with LE19 Terremoto Tempranillo
Adapted from Winexpert
Adapted from Winexpert
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