Dish of Cheese Stuffed Peppers
(click to enlarge)

Cheese Stuffed Peppers


Spain / California   -   Pimientos Rellenos de Queso
Makes:
Effort:
Sched:
DoAhead:  		 16 ea
***
1 hr
Yes		 Flame roasted Piquilla Peppers stuffed with Goat Cheese are a popular Tapa in Spain. Here we use easily available Mini Peppers, thus Spain / California.




16
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1
8
1
1/4
1
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1/2
1
1
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oz
oz
T
t
T
---
T
T
T
---
Mini Peppers (1)
-- Filling
Shallot
Goat Cheese
Olive Oil ExtV  
Salt
Honey
-- Dressing
Sherry Vinegar
Honey
Olive Oil ExtV
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Make:   -   (1 hr)
  1. Blast PEPPERS black with your Kitchen Torch. Brush off skins under running water, but not too thoroughly, there should be some flakes of charred skin still adhering.
  2. Cap Peppers and scoop out seed mass with a teaspoon.
  3. Place Peppers in a steamer and steam until just cooked through and getting limp. Cool.
  4. Mix all Dressing items
  5. Chop SHALLOT very fine. Mix all Filling items and mash until smooth.
  6. Stuff filling into the Peppers. Easiest is to pipe it in with a Pastry Bag with a 1/2 inch nozzle.
  7. Arrange on a serving dish and liberally apply the Dressing. I use a basting brush. Serve at room temperature.
NOTES:

  1. Sweet Mini Peppers:

      In Spain, sweet Piquillo Peppers are used and those can be had canned on-line, so you can use them if you want. Here we use the easily available Mini Peppers. They are longer than Piquillas, and a bit more study for stuffing.

  2. Comments:

      In Spanish Tapas Bars these are often served warmed in an oven. If you do that, I strongly suggest warming them on the serving dish, as the cheese becomes very soft and they are difficult to move without losing filling. A 350°F/177°C oven is good for about 7 minutes. Do not over cook as the Goat Cheese will start to degrade.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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