Piquillo Peppers Stuffed with Cheese

Method

Grate the Manchego cheese finely and combine with ricotta, finely chopped roasted red peppers, minced garlic and fresh parsley in a bowl, seasoning to taste with salt and pepper. Carefully drain the piquillo peppers and pat dry with kitchen paper, then gently stuff each pepper with approximately one tablespoon of the cheese mixture using a small spoon, taking care not to tear the delicate flesh. Arrange the stuffed peppers in a shallow serving dish and drizzle generously with extra virgin olive oil, then season lightly with additional sea salt and black pepper. Serve at room temperature, allowing the flavours to meld for at least thirty minutes before serving, or chill and serve cold as preferred in traditional Basque style.