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Jul 22, 2007 06:20 AM

Need Recipe for Stuffed Piquillos

I'm hosting a tapas party next weekend and have a pretty busy week leading up to it. I purchased some marinated, seeded and stemmed piquillo peppers this weekend. I'd like incorporate a stuffed piquillo dish into the menu. Any do-ahead, not terribly time-consuming recipes out there?

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  1. Really easy; softened goat cheese piped into them. A dab of pesto-ish stuff on top if you want to be fancy

    1. brandade is a good filling and kind of traditional

      1. I just got my August Cooking Light, and there is a recipe for stuffed Piquillos in it. It may be worth picking up!

        1. short ribs or a crab salad

          1. Tuna-Stuffed Piquillo Peppers

            Serves 6 as an appetizer or tapa.

            This recipe is sort of a combination of several recipes in Anya von Bremzen’s New Spanish Table.

            1 (5.5-ounce) can tuna in olive oil, drained
            1 small fresh tomato, peeled and seeded, or 1 canned tomato, seeded
            3 tablespoons olive oil
            1/4 cup chopped fresh flat-leaf parsley
            Salt and freshly ground black pepper to taste
            8 to 12 small canned piquillo peppers
            2 cloves garlic, sliced
            1/4 cup julienned fresh basil

            In a mini food processor, puree the tuna, tomato, parsley, and 1 tablespoon of the oil until the mixture is very fine and a mousse-like texture. Season with salt and pepper. Stuff the peppers with the tuna mixture and secure the ends with toothpicks.

            In a large sauté pan over medium heat, heat the remaining 2 tablespoons oil, then add the peppers in one layer. Cook, undisturbed, until lightly browned on the bottom, about 4 minutes, then turn the peppers over and sprinkle the garlic and basil around the peppers in the pan. Cook until the garlic is soft and lightly colored and the peppers are heated through and browned on the second side. Gently transfer the peppers to a platter or individual plates and top with the garlic and basil. Serve hot or at room temperature.