Boursin Stuffed Padrón Peppers Recipe | Boursin Cheese
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Recipe

Stuffed Padrón Peppers with Pink Pickled Onions

with Boursin Blue Cheese Flavour

These Crispy Boursin® Blue Cheese Flavour Stuffed Padrón Peppers are a bold, crowd-pleasing bite with layers of flavor and texture. Mild padrón peppers are filled with a creamy mixture of Boursin®, bright lemon zest, and smoky paprika, then dipped in batter and fried until golden and crisp. Served with tangy pink pickled onions, this irresistible dish delivers the perfect balance of richness, crunch, and brightness—ideal for sharing or serving as a standout appetizer.

View the Ingredients List

  • Level medium

  • Prep time 25 MIN

  • Cook time 5 MIN

  • Total time 30 MIN

Directions

Your Turn To Create

Make The Filling
  • Mix the Boursin, lemon zest, and smoked paprika until smooth.
  • Transfer into a piping bag (or small zip bag with the corner snipped).
Stuff The Peppers
  • Make a small slit in each pepper and remove seeds if desired.
  • Pipe in cheese mixture until filled but not overflowing.
Prep The Peppers
  • Wash and dry padrón peppers well. Keep stems intact.
  • Lightly dust with flour before battering (helps coating stick).
Make The Batter
  • In a bowl, mix flour, cornstarch, baking powder, paprika, cumin, cayenne, garlic powder, and salt.
  • Whisk in ice-cold sparkling water (and egg yolk if using) just until combined. Batter should be lumpy — don’t over mix.
  • Keep it cold (set bowl in ice if needed).
Fry
  • Heat oil to 180°C (355°F).
  • Dip peppers into batter, shake off excess, and fry in batches until golden and crisp (≈1–2 minutes).
  • Drain on paper towels.
For The Pink Pickled Onions
  • Slice onions thinly and place into a clean jar.
  • Make brine: In a small saucepan, combine vinegar, water, sugar, salt.
  • Bring just to a simmer, stirring until sugar dissolves.
  • Pour hot brine over onions, making sure they’re fully submerged.
  • Let cool to room temperature, then seal jar.
  • Ready in 30 minutes, but best after a few hours in the fridge.
  • Keeps up to 2–3 weeks refrigerated.
  • Makes 10-12 Peppers

  • FOR THE FILLING:

  • 10 – 12 padrón peppers

  • 150 g Boursin Blue Cheese Flavour

  • 1 tsp lemon zest

  • 1/2 tsp smoked paprika

  • FOR THE TEMPURA BATTER:

  • 80 g rice flour

  • 25 g cornstarch

  • 100 ml ice-cold sparkling water (or soda water/beer for extra lift)

  • 2g baking powder

  • 1g smoked paprika

  • .5g garlic powder

  • 1g salt

  • Neutral oil for frying

  • FOR THE PINK PICKLED ONIONS:

  • 1 medium red onion, thinly sliced

  • 120 ml apple cider vinegar

  • 120 ml water

  • 12g sugar

  • 7g salt

  • 1 Jar

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