Smoky Spanish Grilled Piquillo Peppers with Goat Cheese

Ingredients

• 1 jar (10-12 oz) whole Piquillo peppers, roasted and peeled
• 8 oz fresh goat cheese (chèvre), softened at room temperature
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves, chopped (plus extra for garnish)
• 1 tbsp fresh chives or parsley, finely chopped
• 2 tbsp Extra Virgin Olive Oil, plus more for drizzling
• Sea salt and freshly cracked black pepper to taste
• 1 tsp Sherry vinegar or Balsamic glaze (optional)
• Toasted baguette slices for serving

Instructions

Step 1: Prepare the Cheese Filling

1. In a medium mixing bowl, combine the softened goat cheese, minced garlic, chopped thyme, and chives.
2. Drizzle in about one tablespoon of olive oil to help loosen the mixture, making it creamier and easier to pipe.
3. Season the mixture with a pinch of sea salt and freshly cracked black pepper. Mix thoroughly until the herbs are evenly distributed.
4. Transfer the cheese mixture into a piping bag or a heavy-duty ziplock bag with the corner snipped off for easy filling.

Step 2: Stuff the Piquillo Peppers

1. Remove the Piquillo peppers from the jar and gently pat them dry with paper towels. Removing excess moisture ensures a better sear on the grill.
2. Carefully open the top of each pepper. Be gentle, as Piquillo peppers are delicate and can tear easily.
3. Pipe the goat cheese mixture into each pepper, filling them generously but leaving a little room at the top to prevent the cheese from overflowing immediately upon heating.

Step 3: Grill on the Arteflame

1. Fire up your Arteflame grill. You want a medium heat zone on the flat cooktop griddle, not directly over the center fire, to prevent scorching the peppers before the cheese warms through.
2. Lightly oil the cooktop surface with a bit of olive oil.
3. Place the stuffed peppers on the griddle. let them cook for 2-3 minutes per side. You are looking for a slight char and blister on the pepper skin and for the cheese to become soft and warm.
4. If some cheese leaks out, let it crisp up on the griddle—this creates a delicious crispy cheese skirt known as 'frico'.

Step 4: Plating and Serving

1. Remove the peppers from the grill using a spatula and transfer them to a serving platter.
2. Drizzle generously with high-quality extra virgin olive oil and a splash of sherry vinegar or balsamic glaze for acidity.
3. Garnish with remaining fresh thyme leaves and serve immediately while warm, alongside toasted baguette slices.

Tips

To master this dish, moisture control is key. Piquillo peppers come packed in liquid, and if they are too wet, they will steam on the grill rather than sear. Make sure to drain them well and pat them dry before stuffing. regarding the filling, don't worry if you don't have a piping bag; a small spoon works, though it is a bit messier. When grilling on the Arteflame, utilize the outer ring of the cooktop where the heat is more moderate. This allows the goat cheese to warm through gently without turning into a liquid mess before the pepper gets a nice char. Finally, if you are serving a crowd, you can stuff these peppers up to a day in advance and keep them refrigerated until you are ready to fire up the grill.

Variations

While the classic goat cheese and herb combination is a crowd-pleaser, these peppers are an incredibly versatile vessel for different flavors. You can easily adapt this recipe to suit different dietary preferences or flavor profiles. For a meatier version, mixing cured meats into the cheese adds a savory depth, while changing the cheese entirely can transform the texture. Here are a few popular twists on the classic recipe:

• Sweet & Savory: Mix a teaspoon of honey and some orange zest into the goat cheese mixture.
• Crunchy Texture: Fold crushed walnuts or toasted pine nuts into the cheese filling.
• The Manchego Twist: Mix grated Manchego cheese with cream cheese if you find goat cheese too tangy.
• Spicy Kick: Add finely diced chorizo or a pinch of smoked paprika to the filling.
• Cold Tapas: Skip the grilling step entirely and serve them cold as a refreshing summer appetizer.

Best pairings

Spanish Piquillo peppers have a distinct sweet and smoky flavor profile that pairs beautifully with beverages and sides that can cut through the richness of the goat cheese. When selecting a wine, look for something with good acidity. A crisp Spanish white wine like Albariño or Verdejo is an exceptional match, as the citrus notes cleanse the palate. If you prefer red wine, a young Rioja or a Grenache works well, complementing the smokiness of the peppers without overpowering them. For food pairings, serve these alongside other classic tapas such as Marcona almonds, marinated olives, and serrano ham. The goal is to create a spread of small bites that offer contrasting textures—crunchy, salty, creamy, and acidic—to keep your guests coming back for more.

Conclusion

Grilled Spanish Piquillo peppers with goat cheese are the epitome of high-reward, low-effort cooking. They look stunning on a platter, bringing a vibrant pop of red to your table, and the flavor combination is timeless. The Arteflame grill adds that essential layer of wood-fired smokiness that elevates the dish from a simple kitchen appetizer to a gourmet outdoor dining experience. Whether you are hosting a full tapas night or just looking for a quick snack while the main course cooks, this recipe captures the heart of Spanish cuisine: simple ingredients, prepared with care, enjoyed with good company. Give this recipe a try next time you light up the grill, and watch them disappear in seconds.