PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.
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 GOAT CHEESE
Provided by José Andrés
Categories Pepper Appetizer Picnic Quick & Easy Goat Cheese Healthy Party Self
Number Of Ingredients 8
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.
PIQUILLO PEPPER KETCHUP
This recipe is adapted from Hubert Keller's Burger Bar cookbook. I never had a piquillo pepper before. They taste like an Italian roasted red pepper, but with more tang. I like the idea of making homemade ketchup so I can control the amount of sugar and salt used in the recipe. I topped a homemade veggie burger with the finished product.
Provided by Diet It Up
Categories < 30 Mins
Time 20m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a saucepan, heat 1/2 tablespoon of the olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
- Add the tomatoes, peppers, vinegar, honey, garlic, thyme and salt and pepper to taste.
- Simmer, uncovered until very thick, about 15 minutes, stirring frequently.
- In a food processor, puree until smooth and adjust seasoning as needed.
- Transfer to a container and stir in the remaining ½ tablespoon olive oil.
QUINOA-STUFFED PIQUILLO PEPPERS
Our Chopped Dinner Challenge this week was piquillo peppers. We wanted to make the peppers the star, instead of into a sauce or salsa, and so we stuffed them with goat cheese, raisins, and quinoa. Chopped Basket Ingredient: piquillo peppers
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- For the zucchini salsa: Puree the zucchini, onion, jalapeno, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper in a blender.
- For the quinoa and goat cheese piquillo peppers: Bring the quinoa, 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce to a simmer, cover and cook until tender, about 10 minutes. Drain and toss with the olive oil. Let cool about 10 minutes.
- Fold in the goat cheese and raisins. Stuff the quinoa filling into the piquillo peppers and place them in a 2-quart baking dish and cover with foil. Heat the peppers until the filling is hot throughout, about 20 minutes.
- Serve the peppers with the zucchini salsa.
CHICKEN WITH PIQUILLO PEPPERS
I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.
Provided by threeovens
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
- Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
- Transfer chicken to a platter while you prepare the sauce.
- Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
- Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.
Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20
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
ROASTED RED PEPPER KETCHUP
Make and share this Roasted Red Pepper Ketchup recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).
Nutrition Facts : Calories 251.3, Fat 1.9, SaturatedFat 0.2, Sodium 1239.4, Carbohydrate 51.3, Fiber 6.9, Sugar 33.9, Protein 4.7
PIQUILLO PEPPER CHEESE CROSTINI
Provided by Bruce Aidells
Categories Food Processor Pepper Appetizer Christmas Cocktail Party Vegetarian Oscars New Year's Eve Parmesan Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 10
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.
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
More about "piquillo pepper ketchup food"
PIQUILLO KETCHUP RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (1)Total Time 10 minsServings 6Calories 33 per serving
GRILL IT UP: SPANISH PIQUILLO PEPPER AND CHORIZO SKEWERS
From foodrepublic.com
10 BEST PIQUILLO PEPPERS RECIPES | YUMMLY
From yummly.com
TAPAS TIME WITH STUFFED PIQUILLO PEPPERS - FOOD NETWORK
From foodnetwork.com
PIQUILLO PEPPER KETCHUP | RECIPE
From worldfoodwine.com
Cuisine <a Href="/Usa" Hreflang="En">USA</A>Servings 1
PIQUILLO KETCHUP RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 33 per servingTotal Time 10 mins
EASY STUFFED PIQUILLO PEPPERS RECIPE - BEST KETO APPETIZER
From ketodirty.com
PIQUILLO PEPPERS FILLED WITH SALT COD | BASQUE RECIPES | BASCO
From bascofinefoods.com
PIQUILLO PEPPER KETCHUP RECIPE - FOOD.COM | RECIPE
From pinterest.com
PIQUILLO PEPPERS - NIGHTSHADE FAMILY
From nightshadefamily.com
CHAPTER 27: PIQUILLO KETCHUP - RECIPE HACKS FOR TOMATO KETCHUP
From zoboko.com
EASY STUFFED PEPPER TAPAS AT HOME - MEZZE & TAPAS
From mezzeandtapas.com
PIQUILLO PEPPERS - FOOD AND DRINK DESTINATIONS
From fooddrinkdestinations.com
PIQUILLO PEPPER - WHOLE ROASTED IN BRINE, 11OZ - THE GOURMET …
From gourmetwarehouse.ca
FIVE RECIPES OF PIQUILLO PEPPERS VERY EASY TO COOK
From gastronomicspain.com
PIQUILLO PEPPERS RECIPES - NYT COOKING
From cooking.nytimes.com
PIQUILLO PEPPER KETCHUP - DIET IT UP RECIPES - GOOGLE
From sites.google.com
THE 5 BEST SUBSTITUTES FOR PIQUILLO PEPPERS - AMERICAS RESTAURANT
From americasrestaurant.com
PIQUILLO PEPPER CREAM | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
10 BEST STUFFED PIQUILLO PEPPERS RECIPES | YUMMLY
From yummly.com
PIMIENTOS DE PIQUILLO RELLENOS - CúRATE AT HOME
From curateathome.com
WHAT'S FABULOUS: PIQUILLO PEPPERS | THE CITY COOK, INC.
From thecitycook.com
RECIPE: PIQUILLO PEPPER KETCHUP – ORANGE COUNTY REGISTER
From ocregister.com
PIQUILLO PEPPERS - ALL ABOUT THEM - CHILI PEPPER MADNESS
From chilipeppermadness.com
PIQUILLO PEPPER KETCHUP RECIPE - FOOD.COM
From pinterest.com
PIQUILLOPEPPERKETCHUP RECIPES - DEWBAY.TIBET.ORG
From dewbay.tibet.org
PIQUILLO PEPPER DIP | VEGETARIAN TAPAS RECIPES – BRINDISA SPANISH …
From brindisa.com
PIQUILLO PEPPERS WITH BALSAMIC AND PARMESAN - FOOD & WINE
From foodandwine.com
PIQUILLO PEPPER KETCHUP RECIPE - FOOD.COM
From hartstr.japhar.com
PIQUILLO PEPPER ROMESCO — DINING WITH MCZ
From diningwithmcz.com
PIQUILLO PEPPERS 250G - THEFOODMARKET.COM
From thefoodmarket.com
PIQUILLO KETCHUP - GLUTEN FREE RECIPES
From fooddiez.com
RECIPES WITH JUST A CAN OF PIQUILLO PEPPERS | FASCINATING SPAIN
From fascinatingspain.com
PIQUILLO PEPPERS STUFFED WITH TUNA AND ALLIOLI: PROOF THAT CANNED …
From seriouseats.com
GOAT CHEESE STUFFED PIQUILLO PEPPERS - SPANISH TAPAS
From showmetheyummy.com
THE WORLD OF PIQUILLO PEPPERS - CULINARY COLLECTIVE
From culinarycollective.com
PIQUILLO PEPPERS : SUBSTITUTES, INGREDIENTS, EQUIVALENTS
From gourmetsleuth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love