Piquillo Peppers

[snowangel]

I have five jars of them. What do I do with them?

[markemorse]

Stuff them with high-quality canned tuna in olive oil, or gor/mas (gorgonzola-mascarpone)....

Edited December 29, 2007 by markemorse (log)

[docsconz]

Penelope Casas has some excellent recipes in her Tapas book. I agree with stuffing them. I have used crab meat with a bechamel.

[victornet]

You can also stuff them with crumbly goat cheese or feta, into which you mix sauteed shallots, cayenne, and thyme. makes a great appetizer. If the pepppers are large I slice them into rings, but the slicing is messy.

[tamiam]

The perfect shape of them just begs for stuffing. If you have any ground pork or ground turkey, you can make up a nice stuffing by cooking it with some garlic, raisins, and almonds.....Stuff, top with a touch of cheese adn run them under the broiler to make them pretty.

[chezcherie]

make romesco. i use a food processor....piquillos, stale bread, almonds or hazelnuts, garlic, sherry vinegar. use it as a dip, or on grilled chicken or fish, even on pasta or rice.

[Dianabanana]

Ooh, ooh! *raises hand* I know this one!

Open them up, lay a very good anchovy on one edge, squeeze a little lemon, grind a little pepper, drizzle a little olive oil, then roll it up like a little cornucopia and serve with crostini. So delicious. Mr. Dianabanana and I killed a whole jar of each (peppers and anchovies) this way the other night.

[djyee100]

Do you have Paula Wolfert's Slow Mediterranean Kitchen? Make the Pot-Roasted Club Steak with Piquillo Peppers. One of my all-time favorite recipes, so easy and it tastes fantastic. I make this recipe with ribeye steaks, which is a related cut to the club steak. When you add the piquillo peppers to the pan, watch out for spatters.

[wallchef]

Stuff with saffron-scented rice, aromatics, and chorizo, top with some manchego cheese.

[Katie Meadow]

Stuff them with high-quality canned tuna in olive oil,

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Yum I agree, these peppers have an affinity for tuna. You may not use up a whole jar this way, but I like ttry a simple rice salad with either leftover cooked fresh tuna (or good quality canned) and a generous amount of slivered peppers. I add minced red onion, capers, celery, radish, parsley, toasted pine nuts, whatever. For a dressing I use Spanish sherry wine vinegar, a little of the tuna oil, maybe a little of the pepper oil and some good olive oil. To finish dust with smoked paprka if you like that flavor. This makes a great emergency dinner--if I can remember to keep a jar of roasted peppers around.