Remove peppers from the jar and blot dry with paper towels. Very gently, slide one strip of baby Manchego cheese into the open end of each piquillo pepper.
Heat 2 tbsp extra virgin olive oil in a medium sauté pan or skillet until hot and just barely smoking. Add the cheese stuffed peppers to the pan and brown the peppers on each side, gently turning approximately every 30 seconds, until the cheese melts.
Transfer the peppers to a plate and drizzle lightly with olive oil before serving. Garnish with parsley if desired.