Rivera's Piquillos Rellenos Recipe By John Sedlar | Tasting Table
Prep Time:
Cook Time:
Servings:
8 servings
Ingredients
  • ⅔ cup grated Fontina cheese
  • ⅔ cup grated Gruyère cheese
  • ¼ cup cured Spanish chorizo, finely diced
  • ¼ cup golden raisins
  • 16 jarred piquillo peppers (such as Napoleon brand)
  • Extra-virgin olive oil
Directions
  1. In a medium bowl, mix the cheeses with the chorizo and raisins and set aside.
  2. Remove the piquillo peppers from the jar and drain. Gently stuff each pepper about three-quarters full with the cheese-chorizo mixture.
  3. Coat the bottom of a large skillet (preferably cast iron) with the olive oil. Heat the oil over medium-high heat and, working in batches, sear the peppers until they're blistered and the cheese has melted, about 2 minutes per side. Transfer the stuffed peppers to a platter and serve immediately.