Sautéed piquillo peppers filled with baby Manchego cheese are a splash of color and warmth, fresh from the pan! The rich, buttery sheep's milk cheese perfectly balances the tangy sweet peppers. This recipe is quite simple and very tasty.
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3 jars undefined (about 20 whole peppers)
8 oz undefined (or other soft cheese), cut into 1 1/2 inch x 1/2 inch strips
2 tbsp undefined, plus more for drizzling
Handful of chopped flat leaf parsley for garnish (optional)
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.