Stuffed Piquillo Peppers

Beatrice Valenzuela created this recipe for Stuffed Piquillo Pepper using our Wonder Valley Olive Oil. Beatrice advises that this is best served at the commencement of a cocktail soiree or dinner party with dear friends, and pairs wonderfully with this Mezcal Margarita recipe.


  • 10 Piquillo peppers packed in oil
  • 7 “Boquerones” en escabeche, whole fillets (deboned anchovies marinated in olive oil & vinegar), lightly shredded with a fork
  • 1 Persian cucumber sliced widthwise into 1/2” thick coins, then quarter each coin into 4 wedges 1 medium-sized shallot, finely chopped
  • Juice of one lemon
  • 2 tablespoons of white vinegar
  • 2 tablespoons of Wonder Valley Olive Oil
  • 1/2 tablespoon of red pepper flakes, or to your preference
  • Flaky sea salt and fresh cracked pepper
  • Zest of one lemon
  • A teaspoon of fresh or dried oregano
  • A handful of fresh parsley
  • Chive flowers if in season or edible flowers, for garnish
  • Fresh bread for dipping


Integrate all ingredients and allow to marinate for 10-15 minutes, then follow by stuffing each Piquillo pepper. Drizzle olive oil and delicately garnish with oregano leaves, parsley, and flower blossoms. Squeeze lemon juice and add zest. Accompany with fresh bread, and do use the oil to dip.