Peel, degerm, and finely chop the garlic. Peel and finely chop the onion with its green stems. Very finely chop all the herbs.
In a pan, gently sweat the garlic and onion over low heat until softened. Drain and set aside.
In a bowl, crumble the cheeses with a fork. Incorporate the garlic, onion, and chopped herbs. Mix thoroughly. Season lightly with salt, a pinch of crushed Sichuan pepper, and a drizzle of olive oil.
Carefully stuff each Pimiento del Piquillo with the cheese mixture. Serve chilled.
Garnish with hibiscus flowers (optional).
