Spanish Peppers with Iberico Crumbles is a dish that layers rustic charm with refined taste, designed to showcase bold ingredients in their simplest form. Sweet, smoky peppers are fire-kissed until tender, then finished with savory Iberico crumbles that melt into every bite. The balance of sweetness and salt, heat and earthiness, creates a vibrant plate that feels timeless and indulgent—an ideal way to gather friends around the table.

The recipe can be prepared on the Griddle Pro Series and highlights the advantages of cooking on a flat-top surface. The even heat ensures peppers blister evenly while maintaining their natural sweetness, while the broad cooking area leaves space for the Iberico sausage to crisp to perfection. This combination delivers layers of texture: the softness of roasted peppers contrasted with rich, meaty crumbles that carry the essence of Spain in every mouthful.

This dish isn’t simply about flavor—it’s about creating an atmosphere. Imagine serving these peppers as a centerpiece for tapas night, paired with a glass of Spanish red and laughter around your outdoor kitchen. It’s the kind of recipe that makes the evening feel like an occasion, turning casual moments into memorable ones.

For more food inspiration, please follow our brand ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore his award-winning rubs and cookbook, available at BigSwedeBBQ.com.

Spanish Peppers with Iberico Crumbles Ingredients

  • ½ lb Shishito Peppers
  • 3 cloves of Garlic, shaved
  • 1 ½ Tbs Sherry Vinegar
  • 2 Tbs Extra Virgin Olive Oil

Jamon Crumbs

  • 12 slices Jamón Iberico, finely chopped
  • 2 Shallots, finely diced
  • 1 clove of Garlic, chopped
  • 20 Saffron threads
  • 1 ½ cup Breadcrumbs
  • 1 ½ Tbs Olive oil

Spanish Peppers with Iberico Crumbles Directions

  1. Heat olive oil in a pan. Add the shallots, garlic, saffron, and jamón. Sauté on medium heat for 2 minutes. Add the breadcrumbs and continue to sauté until the crumbs are crisp. Set aside, ready to serve.
  2. Heat the oil in a pan or on a griddle. Add the peppers until even blistering/scorching appears. Add the garlic and continue to cook until the garlic is golden. Deglaze the pan or the griddle with the sherry vinegar. Remove the peppers.
  3. Place peppers into a serving bowl and garnish with a generous serve of jamon crumbs.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com