Stuffed Piquillo Peppers
Stuffed Piquillo Peppers
Number of Servings:
6 as an appetizer (3 each)INGREDIENTS
1/3
cup (80 ml)
natural almonds, sliced
1/3
cup (80 ml)
green lives, pitted and roughly chopped
3/4
cup (190 ml)
goat's cheese feta, crumbled
2/3
cup (170 ml)
canned lentils, drained and rinsed
3
tbsp (50 ml)
extra-virgin olive oil
1
tbsp (20 ml)
sherry vinegar
1
clv
garlic, minced
1
tsp (10 ml)
orange zest, finely grated
2
tbsp (30 ml)
flat leaf parsley, chopped
1
tbsp (20 ml)
basil, chopped
18
roasted piquillo peppers (small, sweet and piquant pepper that can be found already roasted in jars at specialty food stores)
1
salt and freshly ground pepper, to taste
DIRECTIONS
- Preheat oven to 350 F (180 C). Place almonds on parchment-lined baking sheet and bake, stirring once, 8 to 10 minutes. Let cool.
- In bowl, mix together toasted almonds, olives, cheese, lentils, olive oil, sherry vinegar, garlic, orange zest, parsley and basil. Adjust seasoning with salt and black pepper.
- Slice tops off piquillo peppers and remove seeds. Gently spoon filling into peppers and serve with a small salad if desired.
- Peppers can be stuffed in advance and kept covered in refrigerator for 4 hours. Bring to room temperature before serving.
- For hot peppers, preheat broiler. Place peppers in a baking dish and drizzle with extra-virgin olive oil. Broil until warm, about 5 minutes, and serve immediately.
Great Pairings
castilla y leon mencia roble - la mano
ThThis wine is made from the MencÍa grape variety, exhibiting a perfumed nose of spice box, cherry and garrigue. Savoury pepper and fresh mineral flavours give way to sweet, ripe fruit on a lengthy ... read more- 750 mL
Spain- 509489
237 Units Available in 19 Stores
dolomtri pinot noir - mezzacorona
The hilly areas in the foot of the Italian Dolomites are cool enough to produce excellent Pinot Noir. The red cherry and cranberry notes of the Mezzacorona are a good accent for roast turkey. read more- 750 mL
Italy- 148916
825 Units Available in 70 Stores
