Tetilla cheese-stuffed Padrón pepper gratin

Tetilla cheese-stuffed Padrón pepper gratin

In Galicia, we saw that stuffing Padrón peppers with cheese is becoming increasingly popular. Here, we’ve baked the cheesy peppers into a potato gratin-style dish to make a rich and comforting winter dish.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Preheat the oven to 180°C/gas mark 4
  2. Step 2

    Make a slit lengthwise down the centre of each Padrón pepper and stuff with half the Tetilla cheese
  3. Step 3

    Bring the cream, milk and garlic to a simmer, then take off the heat and set aside
  4. Step 4

    Put the potatoes in the bottom of the gratin dish. Arrange the stuffed peppers on top, cut sides facing upwards
  5. Step 5

    Pour the warm cream and milk mixture around the potatoes and stuffed peppers
  6. Step 6

    Dot the remaining cheese around the peppers, then top with a sprinkling of breadcrumbs
  7. Step 7

    Transfer the dish to a baking tray, then bake for 30 minutes or until the breadcrumbs are golden brown and the padron peppers are blistered
  8. Step 8

    While the peppers are baking, cook the serrano ham in a non-stick pan over a medium high heat until crisp on both sides
  9. Step 9

    Serve the stuffed pepper gratin topped with the crispy ham