Stuffed Padron Peppers
One delicious Spanish tapas that can easily be made at home. Stuffed padrón peppers filled with melting cheeses and piquillo peppers. Super fast to prepare.
Servings: 2 people
Ingredients
- 20 padron peppers more or less 7 oz (200 gr)
- ½ cup grated aged Manchego cheese (30 gr)
- ½ cup grated mozzarella (55 gr)
- 2 tablespoon cream cheese (30 gr)
- ⅓ cup roasted piquillo peppers (70 gr), chopped
- ground black pepper to taste
Instructions
- Take 1 padron pepper and slit it open on one side. Remove the seeds using the back of a small spoon. Do the same with the rest of them, set aside.
- In a bowl, add in Manchego cheese, mozzarella, cream cheese, piquillo peppers, a few grind of black pepper and mix everything well.
- Stuff the padron peppers with the cheese filling. Place them on a baking tray with a baking sheet. Bake in a preheated oven at 360ºF (180ºC) for 10 minutes or until the padron peppers look charred.
- Serve immediately with a glass of your favourite cold drink, a true Spanish tapa experience!
Nutrition
Calories: 405.4kcal | Carbohydrates: 34.6g | Protein: 14.9g | Fat: 22.3g | Saturated Fat: 14.3g | Cholesterol: 70.2mg | Sodium: 2026mg | Potassium: 41.9mg | Fiber: 14.8g | Sugar: 16.9g | Calcium: 483.1mg | Iron: 0.9mg