Creamy Piquillo Pepper Stuffed Shells With Philadelphia Cream Cheese Recipes

GOAT CHEESE-STUFFED PIQUILLO PEPPERS

Steps:

• Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
• If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
• Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
• Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

CREAMY PIQUILLO PEPPER STUFFED SHELLS WITH PHILADELPHIA CREAM CHEESE

Steps:

• Heat oven to 375°F.
• Start by preparing the piquillo pepper creamy sauce by placing the peppers inside the blender along with the evaporated milk, the chicken bouillon, the black pepper, the garlic powder and the PHILADELPHIA Cream Cheese. Blend all ingredients until sauce is smooth.
• To cook the stuffed shells use a medium size baking dish preferably with a lid. Add some of the sauce to the baking dish and then place frozen stuffed shells side by side. Cover the shells with the rest of the creamy sauce and top with the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
• Cook covered in the oven for 25 minutes. Then uncover the dish and broil for 5 minutes until cheese is golden brown (melted). Serve the stuffed shells over a bed of fresh spinach.

STUFFED PIQUILLO PEPPERS

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.

SAUSAGE-STUFFED PIQUILLO PEPPERS

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.

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.

PIQUILLO PEPPER AND CHEESE TOASTS

Steps:

• Preheat oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on a rimmed baking sheet until crisp, 7 to 8 minutes.
• Stuff each pepper with a cheese square. Place 1 stuffed pepper on each toast. Bake until cheese melts, 8 to 10 minutes. Drizzle with remaining 2 tablespoons oil. Garnish with scallion.

PHILLY CHEESESTEAK STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions and set aside on wax paper to cool.
• Cut beef into very thin strips.
• Slice the red bell pepper, green bell pepper, onion, and mushrooms very thin.
• Cook the meat in a skillet with 1 Tablespoon butter, 1 Tablespoon oil and garlic. Cook over medium heat until no longer pink.
• When done cooking, put meat on a plate and set aside.
• Add the other Tablespoon of butter and vegetable oil back into the skillet and cook the veggies until soft.
• When the veggies are tender, add in the beef broth and the meat back in with the veggies.
• Season with garlic salt, Italian seasoning, and salt and pepper.
• In a small bowl mix together 1 Tablespoon of the cornstarch and water. Pour over the mixture to thicken up so it can be spooned into the shells.
• Fill each pasta shell with a spoonful of meat and veggie mixture.
• Place in a baking dish that has been lightly sprayed with nonstick cooking spray.
• Slice 3 slices of the provolone cheese into small pieces and place inside each filled shell. Tuck the cheese inside the shell so it doesn't hang over the sides.
• Prepare the cheese sauce by heating the milk, beef broth and 1 Tablespoon cornstarch in a saucepan over medium heat.
• Slow add in the remaining provolone cheese and stir until completely melted.
• Pour 1/2 of the cheese mixture around the shells and in the bottom of the pan.
• Cook for 10 minutes at 350 degrees.
• Remove from oven and spoon the remaining cheese sauce over each shell.

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

STUFFED PIQUILLO PEPPERS WITH GOAT CHEESE

Steps:

• Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
• Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.

PIQUILLO PEPPER CHEESE CROSTINI

Steps:

• Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.
• Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled "smoked paprika") can be found at some supermarkets.