Stuffed Piquillo Peppers

Recipes, Starters

Stuffed Piquillo Peppers

Spanish piquillo peppers are traditionally hand-picked, then roasted in wood-fired ovens, peeled and packed into jars or cans. The flavor of wood smoke enhances the distinctive, slight spiciness of these small, triangular, intensely red peppers. Often they’re stuffed with meat or seafood, but here the filling is herbed fresh goat cheese.


Stuffed Piquillo Peppers


10 oz. (315 g.) fresh goat cheese

3-4 Tbs. finely chopped fresh chives, plus more for garnish

3-4 Tbs. finely chopped fresh basil

Salt and freshly ground pepper

1 jar (12 oz./375 g.) roasted piquillo peppers (about 24 peppers)

1 Tbs. extra-virgin olive oil


For the vinaigrette:

1/3 cup (3 oz./80 ml.) extra-virgin olive oil

3 1/2 Tbs. balsamic vinegar

1 small shallot, minced

Salt and freshly ground pepper


Preheat the broiler.


To make the filling, in a small bowl, use a wooden spoon to mash the goat cheese together with the chives and basil. Season with salt and pepper.


Drain the peppers, but do not rinse them. With your fingers, gently open the stem end of each pepper. Remove any seeds and ribs you can from the insides without cutting or tearing the pepper walls.


With a small spoon or your fingers, carefully stuff about 1 tablespoon of the goat cheese mixture inside each pepper. The cheese mixture should fill the peppers but should not be bursting out.


Arrange the peppers in a single layer on a baking sheet. Brush them with the oil. Slip the pan under the broiler 4-6 inches (10-15 cm.) from the heat source and broil until the cheese is soft and bubbly, about 7 minutes. Let cool slightly.


To make the vinaigrette, in a small bowl, whisk together the oil, vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper.


Transfer the peppers to a serving dish. Drizzle liberally with the vinaigrette, sprinkle with chives, and serve. Serves 6-8.


Williams-Sonoma Vegetable of The Day CookbookFind more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.

2 comments about “Stuffed Piquillo Peppers

  1. Michael Wurm, Jr.

    Hello there! First off, I’m a huge fan of WS. Love your store and your blog. I wanted to shoot you a quick message. I’m a fellow blogger ( and I recently stumbled upon another blog stealing my work. After doing a little research I found this blog to be using A LOT of your content as well. I’m not sure if you gave them permission, however if you didn’t I figured you would like to know.

    This is just one example, but I found a lot of your beautiful and inspiring content there.

    Thanks again for being so wonderful!

  2. Stuffed Piquillo Peppers

Leave a Reply

Your email address will not be published. Required fields are marked *