Here is a very delicious plant-based stuffed piquillo recipe. Piquillo peppers are vibrantly red, mildly spicy and often sold roasted and peeled in cans or jars. You can buy them from Hispanic supermarkets and good delicatessens. Serve this flavorsome dish with a good chilled fino or amontillado sherry, baby salad greens and crusty bread.
Ingredients (Serves 4)
- 6 oz/185 g canned peeled piquillo peppers or pimientos
- ¼ cup /60 ml olive oil
- 3-4 garlic cloves, chopped
- 2 cups/550 g of canned white beans, e.g. cannellini or butter beans, part-drained (reserve the liquid)
- 2 tablespoons of good sherry vinegar, plus a little extra to serve
- A handful of fresh thyme leaves, finely chopped
- Sea salt and freshly ground black pepper
- A few handfuls of mixed salad leaves, to serve
- Drain the peppers, reserving the liquid. Pat dry with paper towels.
- Heat the oil, garlic and the part-drained white beans in a non-stick frying pan and mash with a fork to a thick, coarse pureé. Add 1 tablespoon of the sherry vinegar and 1 tablespoon of the bean liquid, stir, then season well with salt and pepper. Let it cool slightly, then stuff each piquillo with the mixture and sprinkle with the thyme.
- Cut each pepper into thick slices, or leave whole. Arrange on the serving plates, adding some salad leaves to each. Drizzle over a tablespoon of the preserving liquid and a few more drops of vinegar to serve. Then serve warm.
Instead of canned piquillos or pimientos, you could use 4 sweet long red peppers(romano),halved lengthwise and seeded. Grill them until blistered. Rub the skins off, stuff with the bean mixture, roll up, then serve as the main recipe (or bell peppers can also be used).