Pimientos de Piquillo are deliciously sweet oven roasted peppers. You can make them at home or go for the quickie and very delectable version, I personally favor, which is buying them ready to use from a jar. In Spain they are protected by the Denominación de Origen Piquillo de Lodosa.
Christopher Columbus brought them from South America to Europe on his first trip. Throughout the years various varieties of peppers developed in Spain and one variety is the famous Piquillo pepper.
A tasty addition to any meal
2 stuffed pepper recipes: great substitute for a salad.
The first recipe is an interesting combination of seafood and Japanese wasabi, which gives it a special twist and zing!
Pimientos de piquillo: stuffed with crabmeat
Time: 10 minutes
1/2 lb fresh crabmeat
3 tablespoons mayonnaise
1 table-spoon tomato pure.
1/4 a teaspoon wasabi
1/2 a small onion, very finely minced.
Pepper to taste
10 piquillo peppers
1 baguette sliced half an inch wide.
- In a bowl, mix the crabmeat, mayonnaise, tomato, wasabi, minced onions, pepper to taste.
- Carefully stuff the peppers, being careful not to tear them. They can be quite slippery, so I recommend setting them on paper towels before stuffing so they absorb some of the juices.
- Place the stuffed peppers on the bread slices. Serve!
Basque stuffed tuna piquillo peppers
Time: 15 minutes
1 can of white tuna, preferably Bonito del Norte.
1/4 onion finely chopped
1 tablespoon mayonnaise
1 teaspoon lemon juice
Freshly ground pepper to taste
6 piquillo peppers
6 slices fresh loaf of french bread
In a bowl mix the tuna, onion, mayonnaise, lemon juice, black pepper, and stuff the piquillo peppers carefully with the filling.
Serve on the bread slices.
Note: You can find piquillo peppers at specialty stores, Wholefoods and Trader Joe’s.