Spanish charred red peppers & manchego cheese

Grilled red pepper & manchego cheese 1


In this tapa dish, deliciously sweet charred, smokey red peppers and salty manchego cheese from La Mancha, are a divine combo. You could serve it cold/at room temperature (in Summer) or hot (in winter) if you simply leave it under the grill for a few minutes until the cheese is melted.

For more tapas, check out my gambas pilpil and my patatas bravas.


I say Miam Miam & Yum to that! Do you?

Charred red peppers & manchego cheese

  • Servings: 4
  • Print


  • 4 red peppers
  • 200g manchego cheese
  • 1 tbsp olive oil


  1. Place the red peppers directly on a open flame, and char until all black. Place in a large bowl, cover with cling film and leave to cool until you can handle them. Peel and chop in long strips.
  2. Top with olive oil.
  3. Place in tapas dishes and top with crumbled manchego cheese.


Poivrons rouges grillés & manchego

Grilled red pepper & manchego cheese

Dans cette tapa, de délicieux poivrons rouges grillés sont accompagné de manchego, un fromage espagnol salé de la région de La Mancha.

Pour plus de tapas, consultez mes recettes de patatas bravas et gambas pilpil.

Moi, je dis Miam Miam & Yum ! Et vous ?

Poivrons rouges & manchego

  • Servings: 4
  • Print


  • 4 poivrons rouges
  • 200g de manchego
  • 1 cas d’huile d’olive


  1. Faire griller les poivrons directement sur la flamme de la gazinière et les brûler sur toute leur surface. Reserver dans un bol, couvrir de film alimentaire et laisser refroidir. Peler et découper en lamelles.
  2. Ajouter un filet d’huile d’olive.
  3. Ajouter le fromage et servir.



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