It is considered a Spanish recipe since Piquillo peppers are native to the Navarra region. It is a very easy recipe to prepare whether with fresh peppers or from a jar. It works well as an appetizer.
If the peppers are fresh: Roast them, peel them, and remove the seeds. I brush them with oil and put them in the oven at 180° C for about 15 minutes, until the skin looks lifted.
Rinse and dry them.
If the peppers are from a jar: Rinse them and dry them carefully so they do not break.
In a separate bowl, mix the cheeses and add salt and pepper.
Fill the peppers.
Garnish with dill and it can also be with a bit of balsamic cream.
Serve cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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