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Grilled Padron Peppers

The Devilled Egg recommend serving these with a salty and creamy manchego cheese, which complements the spicy and fresh peppers very well!

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 15-20 padron peppers
  • 100-150g manchego cheese, sliced
  • 1 tablespoon of Fussels Garlic Rapeseed oil


Heat the oil in a pan until very hot

Add the peppers and blister them (until they start turning dark brown)

Place on a serving platter and serve with the cheese whilst still hot.

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