Spanish STUFFED PEPPERS with Garlic Bread & Cheese | EASY Recipe

EPISODE 869 – How to Make Spanish Stuffed Peppers with Garlic Bread & Cheese | Pimientos Rellenos de Pan y Queso Recipe

FULL RECIPE HERE:

Spanish STUFFED PEPPERS with Garlic Bread & Cheese | EASY Recipe

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So bell peppers are truly the fruit that are  the essence of summertime yes you heard that   correctly bell peppers are classified as a fruit  even though we treat them as a vegetable anyways   with that being said today we’re going to grab  some bell peppers and I know I’m kind of jumping  

The gun here as Summer’s still one month away  but this is a recipe that can’t hold on anymore   we’re talking Spanish stuffed peppers with garlic  bread and cheese now there’s so many different   recipes out there for stuffed peppers but these  right here seriously Stand Out above the crowd  

As they have the most incredible textures and  flavors folks this recipe is very easy to make   comes together in a little over 30 minutes and  it truly represents the Simplicity of the Spanish   kitchen alright let’s begin by grabbing a  large fry pan heating it with a medium Heat

And adding in three tablespoons of extra  virgin olive oil which is 45 milliliters while the oil is eating I’m going  to cut 12 slices from a baguette   each one being one inch thick which  is about two and a half centimeters

And we’ll also cut a slit on six cloves of  garlic making sure to leave the skins intact then we’ll add in the cloves of garlic  into the pan with the hot olive oil   and we´ll mix them around continuously now the reason  why you want to leave the skins on the cloves of  

Garlic is that skin is going to play the role  of protecting the garlic that way it doesn’t get   a bitter flavor and it’s also going to give it a  beautiful buttery texture once it’s cooked through after about three to four minutes  and the cloves of garlic are lightly  

Sauteed I’m going to remove them  from the fry pan and set them aside now using the same pan with the same  heat I’m going to add in the slices   of baguette making sure they’re on a single layer and we’re going to fry the slices  of baguette for about two minutes  

Per side or until they’re golden fried all around once the slices of baguette are  golden fried I’m going to remove   them from the fry pan set them aside  and then turn off the heat in the pan while the slices of baguette and the  cloves of garlic are cooling off let’s  

Get the rest of our ingredients ready I’m  going to grab two bell peppers that are   uniform in size and cut each one in half  lengthwise that’s to say through the root and we’ll remove any of the seeds  as well as the white pits

And we’ll add our bell peppers cut side up  into a baking pan that’s lined with foil paper and we’ll also shred two cups of cheese  which is about 240 grams I’m using a   Spanish Manchego cheese that’s been  aged for six months however you can  

Use whatever Manchego you like here  or whatever cheese you have on hand alright let’s move back to the slices  of fried baguette and garlic once they’re   cool enough to handle we’re going  to add them into a food processor and as you can see by cutting  that slit in the cloves of  

Garlic you can easily remove them from the skins then we’ll add in one tablespoon of extra  virgin olive oil which is 15 milliliters a small handful of fresh parsley this  is about a quarter cup or 15 grams  

And we’ll season generously with sea salt and just  a dash of freshly cracked black pepper and we’ll   run the food processor for two to three minutes  until we end up with a small crumbly texture once we end up with a small crumbly texture  this mixture is ready to go for the next  

Step I’m going to start stuffing the mixture  into the bell peppers that we prepped earlier and then we’ll top each one off with  a handful of our shredded cheese and we’ll add our stuffed peppers into a preheated   oven bake and broil option that’s the  bottom and top heat very similar to  

A convection oven 210 degrees Celsius  which is about 410 degrees Fahrenheit after 15 to 20 minutes and the cheese is fully  melted it has a beautiful light golden brown   color to it these stuffed peppers are ready  to go I’m going to remove them from the oven

And transfer a couple of them into a serving dish and for the final touches we’ll sprinkle a  kiss of hot smoked Spanish paprika over the   cheese this not only adds a beautiful spicy  kick but a delicious Smoky flavor you’ll find  

A link where you can get the Spanish  paprika I’m using in the description   box below and if you buy it from that  link you also get 25% off your order   and we’ll garnish them with some fresh parsley  check it out Spanish stuffed peppers with garlic  

Bread and cheese known in Spain as Pimientos Rellenos de Pan y Queso beautiful presentation so easy   to make and all done in a little over 30 minutes  let´s give them a try and see how they turned out

Once again folks Pimientos Rellenos de Pan y Queso look how beautiful these look I can’t wait to try this a little filling going on the floor first things first is the texture on the bell  peppers beautifully cooked through with absolutely  

No mush they’re nice and tender and then that  interior that garlic bread mixture it is out of   this world good with the Manchego cheese and the  hot paprika taking things to the next level folks  

Give this a try home so easy to put together and  I promise with that first bite these just might   be the best stuffed peppers you will ever taste  really quick before I go and a shout out to a  

Couple of my patreons Karen Reynolds, Lesley Tyson, Alan Sanchez and Kevin Moran again guys thank you   so much for being patreons of Spain on a Fork you  know how much I appreciate you if you enjoyed   today’s video hit that like button leave me a  comment below and if you’re not subscribed don’t  

Forget to smash that subscribe button and click on  the bell icon that way you can get notified every   time I release new content and to become a part  of the Spain on a fork family till the next time hasta luego!