Pimientos al Revés

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #10619

September 27, 2013

"This tapas dish is composed of baby peppers stuffed with goat cheese, roasted garlic and Kalamata olives. Serious yum! You’ve seen olives stuffed with pimiento, but have you ever seen a pimiento stuffed with olives (and delicious chevre)? Al Revés means “upside down” or “inside out” in Spanish, and that’s exactly what these delicious tapas are! Olives done “inside-out”!"

Original is 4 servings


  • Serving Size: 1 (431.7 g)
  • Calories 276.2
  • Total Fat - 9.3 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 19.8 mg
  • Sodium - 306.5 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 8.4 g
  • Sugars - 15.6 g
  • Protein - 15.4 g
  • Calcium - 411.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 466.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Prep the roasted garlic in advance. Preheat your oven to 375F, and cut off just enough of a whole bulb of garlic so that all the cloves show. Place it on a piece of foil, drizzle with 1-2 teaspoons of olive oil, wrap the foil into a wadded ball around it and toss it into the oven, right on the rack. Back for 45 minutes, then allow to cool. Squeeze roasted garlic pulp out of the papery husks with your fingers.

Step 2

Mix the roasted garlic with the goat cheese, olives, and seasonings in a small ball of your food processor and pulse until smooth.

Step 3

Cut out the tops and scoop out the seeds from the peppers. I used a tomato shark which does a fabulous job.

Step 4

Using a knife, fill the cavities of the peppers with the cheese mixture and wipe off excess. I suppose you could use a piping bag. It’s really not that big of a deal either way.

Step 5

Grate the manchego finely. I used a microplane grater for this, but hey. Whatever works! Press the cheese onto the tops of the little filled peppers.

Step 6

Place the ready to go peppers in a mini muffin pan. If they tip a little bit, you can prop them up with a tiny bit of foil. If you don’t have a muffin pan, crinkle up some heavy duty foil on a cookie sheet in such a way that the peppers will stand up on it.

Step 7

Bakes these little babies at 350F for 20-25 minutes or until the Manchego is golden. If any of the cheese has tried to slide, use a small knife to push it back up before the cheese cools. It is much easier doing that while the cheese is warm.


  • Wine goes nicely with tapas.

1 Reviews


These were so good! I could not find sheep milk Manchego cheese so I subbed it with the American close cow milk cheese Monterray Jack. It was delicious. I didn't shred the cheese but I cut a small slice and inserted it in the pepper. Used mini peppers no cherry peppers available. Will make again


review by:
(14 Jun 2015)

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