Piquillo peppers are tasty and mild peppers originating in Spain; I buy them in a jar. I had seen recipes for piquillos stuffed with cheese and served uncooked.
These piquillos are stuffed with a cheese and egg mixture bursting with herbs and spices and baked briefly until they puff up.
Any roasted and jarred peppers can be substituted.
INGREDIENTS: 12 servings for an appetizer or 6 for a main dish
- 3 jars of piquillos
- 8 ounces of goat cheese
- 2 large eggs
- 1 cup shredded mozzarella
- 1/4 cup of walnuts
- 1/4 cup of whipping cream
- 1 teaspoon of mashed garlic (with salt in a mortar)
- Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
- 1/4 cup of minced parsley
- 1/4 cup of minced dill (or other herb)
- Prepare the piquillos by laying them flat on a surface on paper towels. Prepare the cream by placing all the ingredients in a food processor and mixing until a thick cream is formed.
- Transfer the cream into a pastry bag and stuff the piquillos with that mixture; (or use a small spoon). Place in small ramequins greased previously with some olive oil and bake in a preheated oven at 350F for about 20 minutes. Serve.
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