Maggie Bailey
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
MethodÂ
- 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.
Variation
Instead of canned piquillos or pimientos, you could use 4 sweet long red peppers(romano),halved lengthwise and seeded. Â 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).
Looks really good! I am going to try this as well. Is it quite garlicky? I might leave a bit of the garlic out!
Yes, it is fairly garlicky Marita, but you can always halve the amount if you like, and I am sure it would be just as good.
Yum . . .I’m drooling. . . .looks like a mild spicy dish, nothing that’s overpowering
Definitely gonna try it minus the sheery vinegar. We don’t get that here. Maybe I ;ll use some other vinegar.
Thanks Vin. Thought you might like it! If you can’t get sherry vinegar, another type would probably be fine, I am sure. Try balsamic vinegar, for example. Can you get that where you are? If you can’t, try white wine vinegar, but don’t overdo it: maybe only use 1 tablespoon, as opposed to 2 tbsps in the recipe. Since sherry vinegar is sweeter than other kinds. Balsamic is sweet-ish as well, more so than wine vinegar, malt vinegar, etc. But see what you can find!
Thanks Kathy! Yes, it seems to be a popular recipe.
Sounds delicious
I am craving this now after recently writing about it! Must go out and buy some peppers and other ingredients tomorrow.
Ha ha very descriptive Albert Herdianto Widjojo! I am planning to share some more recipes soon, so watch this space!
My tongue starts to taste salty.. my saliva starts to drip… My stomach started to sing.. mommy.. can i enjoy it? I become hungry to see the dishes you serve .. O dear mother, may i eat it?
Thank you Edith P! Yes, it is very good, and not difficult to make, so do try.
It looks delicious! I have to try your recipe.
Yes, it’s very tasty, especially with the Spanish sherry as an accompaniment! 🙂
Yummy !
Ñam