Stuffed Piquillo Peppers Recipes
Stuffed Piquillo Peppers Recipes - Stuffed Piquillo peppers are a traditional Spanish Tapas dish, you will also find them on menus as a choice of main course they are very quick and easy to make.
What are Piquillo peppers? Known in Spain as Pimientos del Piquillo. These are whole tinned sweet, roasted peppers and are ideal for stuffing. They are tinned in oil and can also be eaten plain, or sprinkle them with sea salt, they can be used in a variety of dishes. Its always worth having a couple of tins in the cupboard.
You can find tins and bottles of roasted piquillo peppers at most Spanish supermarkets, but make sure that they are large enough to stuff.
If you can’t find piquillo peppers where you live, you can use any whole roasted pepper. And if you can’t find roasted peppers at all, roast them yourself.
You could also substitute bell peppers for these recipes, but the final result will be slightly different, but still healthy and delicious.
Below are a choice of fillings for you Piquillo peppers.
185g of canned or bottled WHOLE pimentos del Piquillo (reserve the oil)
Salt and Pepper
Fresh herbs for garnish
Tuna Mayonnaise filling
200g can tuna steak in olive oil, drained
2tbsp lemon juice
2tbsp chopped fresh flat-leaved parsley
Salt and pepper
Place the tuna in a bowl and add the mayonnaise, lemon juice and parsley.
Add 1tbsp of the oil reserved from the jar of pimientos.
Mix well and season with salt and pepper.
Curd Cheese and Herb Filling
225g curd cheese
1tbsp lemon juice
1 garlic clove, crushed
4 tbsp chopped fresh flat leaved parsley
1tbsp chopped fresh mint
1tbsp chopped fresh oregano
salt and pepper
Place the curd cheese in a bowl, add the lemon juice, garlic, parsley, mint and oregano.
Mix well together and season to taste with salt and pepper.
Goats Cheese and Olive Filling
50g stoned black olives, finely chopped
200g soft goat´s cheese
1 clove garlic, crushed
Salt and Pepper
Pace the olives in a bowl, add the goat´s cheese, garlic and 1 tablespoon of the reserved oil from the peppers.
Mix well and season to taste
How to fill the peppers
Remove the peppers from the can or jar place on a paper towel lined tray or plate. Using additional paper towels, thoroughly dry the peppers.
Using a teaspoon, heap the filling of your choice into each pimiento, taking care not to tear the peppers. DO NOT overstuff them.
Place in the fridge and chill for at least 2 hours, until quit firm.
The above fillings are just some ideas, experiment with your own such as using crab meat or just some Manchego cheese and herbs.
How to serve the peppers
Place each stuffed pepper on a slice of toasted bread and dress with a bit more extra virgin olive oil or, top with a dollop of mayonnaise, garnish with fresh herbs.
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