Stuff padrón peppers with Manchego and serve with a moreish romesco dip. This easy recipe serves 4 as a starter or tapas dish.
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Ingredients
- 50-100g manchego
- 250g padrón peppers
- 2 tbsp olive oil
- Juice ½ lemon
For the romesco dip
- 1 slice white bread, crusts removed
- 50g blanched almonds
- ½ tsp smoked paprika
- 1 garlic clove, roughly chopped
- 250g roasted red peppers from a jar, drained
- 1 tbsp sherry vinegar
- 1 tsp salt
- 50ml olive oil
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Method
- For the romesco, heat the oven to 180°C fan/gas 6. Tear the bread into small pieces, then put in a baking dish with the almonds and cook in the oven for 12 minutes or until lightly golden.
- Meanwhile, cut the manchego into batons (around 0.5cm wide). Carefully slit open each pepper and break the end off a baton so it’s slightly shorter than the pepper. Each pepper will be a different length, so judge each one as you work. Stuff the cheese inside the peppers, using your thumb to ease them open.
- Transfer the toasted breadcrumbs and almonds to a food processor, add the paprika and whizz into a coarse crumb. Remove 2 tbsp of the mix and set aside for serving, then add the garlic, red peppers, vinegar and salt to the processor. Whizz to create a coarse paste. With the motor running, gradually drizzle in the 50ml oil to loosen the dip slightly, then transfer to a serving dish and set aside.
- Put a frying pan over a high heat and add the 2 tbsp oil. Once hot, add the stuffed peppers and cook, turning regularly, for 3-5 minutes or until blistered and glistening all over. Squeeze over the lemon juice, season with salt, then transfer to a serving dish. Sprinkle the peppers with the paprika crumb and serve with the romesco dip.
Nutrition
- 334kcals Calories
- 28.8g (7.2g saturated) Fat
- 9.4g Protein
- 7.7g (3.6g sugars) Carbs
- 2.9g Fibre
- 1g Salt
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