Spanish STUFFED PEPPERS with Garlic Bread & Cheese | EASY Recipe
These Spanish Stuffed Peppers with Garlic Bread & Cheese are absolutely delicious. They´re filled with flavors, super easy to make and done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish. They work great next to some Spanish Garlic Eggs.
To make this recipe I used a red and yellow bell pepper. But you can also use green or even orange bell peppers. For the stuffing I used a baguette. Which is very typical in Spain. But you can use any bread you like or whatever you have on hand, including gluten free bread.
I topped the peppers off with some Manchego cheese and a dash of hot smoked Spanish paprika. The combination of these two ingredients really elevated the flavors of the garlic bread stuffing. If you can´t find Manchego in your area, you can use any other type of cheese you like.
TIPS & TRICKS to Make this Recipe: I used a food processor to make the stuffing. But you can also use a handheld blender or even a stand up blender. When stuffing the peppers, make sure to push down on the stuffing. That way you can fill them with as much of the bread mixture as possible.
Key Ingredients & Cookware I used in this Recipe:
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make these Spanish STUFFED PEPPERS with Garlic Bread & Cheese
Spanish Stuffed Peppers with Garlic Bread & Cheese
- 4 tbsp extra virgin olive oil 60 ml
- 2 bell peppers
- 1/2 baguette 6 oz / 150 grams
- 6 cloves garlic
- 1/4 cup fresh parsley 15 grams
- 2 cups shredded Manchego cheese 240 grams
- 1/2 tsp hot smoked Spanish paprika 1.15 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
Meanwhile, cut 12 slices from the baguette, each one being 1 inch (2.50 cm) thick, cut a slit on the cloves of garlic, making sure to leave the skins intact
Add the cloves of garlic into the pan with the hot olive oil, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, remove from the pan, then add in the slices of baguette, all in a single layer, cook for 2 minutes per side or until golden fried all around, then remove from the pan and set aside
Cut the bell peppers in half through the stem, then remove any of the seeds and white piths, add the bell peppers cut side up into a baking tray lined with foil paper
Once the garlic and fried bread are cool enough to handle, add into a food processor (skins removed on the garlic), along with 1 tbsp (15 ml) extra virgin olive oil, the parsley and season generously with sea salt and just a dash of black pepper, run the food processor for 2 to 3 minutes or until you end up with a crumbly texture
Stuff the bread mixture into each bell pepper and then top off with the shredded cheese
Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F, bake for 15 to 20 minutes or until the cheese is melted and lightly browned
Top off each stuffed pepper with a kiss of hot smoked Spanish paprika and some chopped parsley, serve at once, enjoy!
Get the Spanish Paprika I used to make this Recipe
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Thanks for sharing27 . May . 2023
Spain on a Fork
Thanks for the comment 🙂 Much love!27 . May . 2023
17 . May . 2023
Thank you chef for sharing your recipes ~
Spain on a Fork
Thanks for the comment! Much love 🙂18 . May . 2023
Cant wait to make this soon for me can i use mushrooms and vegan cheese as am not a big fan of bell peppers i never had spanish stuffed peppers with garlic bread and cheese before perfect for my after office meals love your recipes as always brightens up my day everyday after work17 . May . 2023
Spain on a Fork
Sounds great Ramya! Much love 🙂18 . May . 2023
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