STUFFED PIQUILLO PEPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 50m
Yield 14 stuffed peppers
Number Of Ingredients 16
Steps:
- For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
- In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
- Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
- For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
- To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.
PIQUILLO PEPPERS STUFFED WITH BRANDADE
Provided by Mark Bittman
Categories dinner, appetizer
Time 1h30m
Yield 4 appetizer-size servings
Number Of Ingredients 13
Steps:
- Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period. Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets. Reserve one clove of garlic, then slice the head in half crosswise.
- Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
- When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes with remaining milk and herb sachet. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
- Drain cod and potatoes, discard sachets, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with white pepper to taste. Use a small spoon or piping bag to stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
- Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove. Warm 1 tablespoon of olive oil in a medium skillet over moderate heat. Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring. Add 2 tablespoons water, cover pan and lower heat. Cook for about 20 minutes, or until vegetables are completely tender. Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
- Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes. Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 39 grams, Fiber 9 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 4093 milligrams, Sugar 21 grams
PIQUILLO PEPPERS STUFFED WITH BRANDADE
Steps:
- Place salt cod and potatoes in pan and cover with water. Simmer until cod flakes easily, 20 minutes. Drain.
- Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt. Whisk in peanut oil gradually.
- Heat olive oil over medium heat. Sauté remaining garlic and onion until softened on edges. Add tomatoes and cook 10 minutes. Add 4 peppers and heat through; salt to taste. Put contents of pan into food processor. Pulse to purée, adding enough broth to give sauce consistency of melted ice cream. Adjust seasoning; return to pan.
- Heat oven to 350 degrees. Mash warm cod and potatoes until smooth. Fold in a third of the garlic mixture, reserving rest. Mixture should be creamy. If it is heavy, fold in cream. Add salt or lemon juice to taste.
- Stuff remaining peppers with salt-cod mixture. Place in ceramic dish. Bake 25 minutes. Reheat sauce. Arrange peppers on a platter and spoon sauce on top. Serve.
Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 59 grams, Fiber 12 grams, Protein 80 grams, SaturatedFat 13 grams, Sodium 8065 milligrams, Sugar 16 grams, TransFat 0 grams
STUFFED PIQUILLO PEPPERS
Steps:
- To make the sauce: In a blender, drop in the tomatoes and garlic and blend until well chopped. Add the olive oil, white wine, and salt and blend until finely pureed; set aside.
- To make the stuffing: In a medium sized pot half filled with boiling water, boil the dried cod for about 10 minutes until rehydrated. Drain and put the codfish into a blender. Add the white wine, garlic, parsley, and salt and blend everything together. Then, in a medium sized bowl, whisk together the milk and flour. Add this mixture to the codfish mixture in the blender and puree until it's the consistency of mashed potatoes. Heat a medium skillet over medium-low heat, pour in the codfish stuffing mixture, and cook just until the mixture is heated through. Put the mixture into a medium sized bowl and let it cool before stuffing the peppers.
- To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of the codfish mixture inside each pepper. It should fill the pepper's cavity but should not be falling out. Continue until all the peppers have been filled.
- To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce for the peppers. Then very carefully place each pepper in the pan and cook for about 15 minutes, or until heated through. Gently take each pepper out of the pan and place on a serving platter. Spoon the sauce over the peppers and garnish with 2 tablespoons chopped parsley.
BRANDADE-STUFFED PIQUILLO PEPPERS
You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16 to 20
Number Of Ingredients 9
Steps:
- Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
- Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
- Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
- Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.
PIQUILLO PEPPERS STUFFED WITH SHRIMP SALAD
Piquillo peppers, from northern Spain, are red and smoky-sweet. When stuffed with shrimp salad, they make a flavorful appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Season shrimp with salt and pepper. Add to pan, and saute until golden and cooked through, about 3 minutes. Finely chop shrimp, and transfer to a bowl.
- Prepare an ice-water bath. Bring a small pot of water to a boil. Add tomato, and cook until skin loosens, about 1 1/2 minutes. Using a slotted spoon, transfer to ice-water bath until cool enough to handle, about 1 minute. Peel tomato, cut into quarters, and remove and discard seeds. Finely chop tomato.
- Heat remaining tablespoon oil in pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft, 5 minutes.
- Stir tomato into onion mixture, and cook for 2 minutes. Remove pan from heat; pour in sherry. Return to medium-high heat for 1 minute. Stir tomato mixture into shrimp, and season with salt and pepper. Let cool.
- Stir in mayonnaise. Stuff each pepper with shrimp salad.
STUFFED PIQUILLO PEPPERS
Spanish-style tapas, appetizer-sized portions that allow you savor a variety of flavors at a single meal. Piquillos are small, red, spicy-sweet roasted Spanish peppers; look for them in gourmet groceries...I've found them in Pensacola, FL.....so I'm sure they are available. I've also successfully subbed Cherry Bomb Peppers, grown abundantly here in the south and roasted them myself. This recipe also uses Spanish manchego cheese. Serving size is for tapas size servings, not main dish, although these could be served as a main dish.....just for 2 or 3.
Provided by breezermom
Categories Brown Rice
Time 1h3m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
- Preheat oven to 400°.
- Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese.
- Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 86.8, Fat 0.7, SaturatedFat 0.1, Sodium 125.8, Carbohydrate 18.2, Fiber 1.8, Sugar 2.4, Protein 2.4
SAUSAGE-STUFFED PIQUILLO PEPPERS
There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
- Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
- Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g
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