D.O. Piquillo Peppers (Spain)

D.O. Piquillo Peppers (Spain)
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Piquillo Pepper Confit


Preheat oven to 300F.

Puree one-quarter of the piquillo peppers in a food processor. Season with Maldon Organic Sea Salt to taste.

Take 1/2 of the remaining piquillo peppers and arrange them in a single layer in a large shallow baking dish. Sprinkle with Maldon Organic Sea Salt and arrange the garlic over the surface. Spread 1/2 the piquillo pepper puree from the food processor evenly over the surface. Arrange the rest of the whole peppers as a single layer. Sprinkle on some more Maldon Organic Sea Salt. Spread the remaining piquillo pepper puree on top. Sprinkle with more Maldon Organic Sea Salt. Pour in the Extra Virgin Olive Oil. Cover the baking dish with aluminum foil.

Bake for 90 minutes. The goal here is to heat the peppers slowly over low heat so you do not burn the extra virgin olive oil. Let stand, covered, until warm.

Serve spread over toasted baguette slices.

Make ahead suggestion: this can be made the night before and refrigerated overnight. Heat just before serving.

Serves 10.

Stuffed Piquillo Peppers with Cheese Sauce

Piquillo Peppers can be stuffed with a variety of things including grains, nuts, cheeses, and various seafood (Tuna, shrimp, crab), and of course combinations of all the above. Have fun experimenting with your favorite filling!


Preheat oven to 425F.

Cook the rice per the directions on the package. Add the extra virgin olive oil, garlic, and almonds. Gently mix by hand. Season with Maldon Organic Sea Salt and pepper to taste.

Take the piquillo peppers and stuff them gently with the rice/garlic/almond mix. Place the stuffed piquillos in a single layer in a large shallow baking dish. Pour 1/3 cup of the heavy cream over the piquillos. Bake for 5 minutes until they are just heated through.

Put the remaining 1 cup of heavy cream into a small saucepan and bring it to a boil. Add the grated cheese and simmer over low heat until the cheese completely melts. Removed from heat and add the 2 Tablespoons dry sherry. Taste and add salt and freshly ground pepper as necessary.

Pour the cheese sauce over the stuffed piquillo peppers and serve immediately.

Make ahead suggestion: stuff the piquillos the night before and refrigerate, covered, overnight. When you are ready, take them out of the refrigerator, and pour 1/3 cup of the heavy cream over the piquillos. Bake for 5 minutes until they are just heated through. Make the cheese sauce just before serving, pour over the piquillos. Enjoy!!

Peperonata Rustica


Preheat oven to 375F.

Cut the bell peppers in 1/2 lengthwise. Discard the stems and seeds. Place them in a large bowl, lightly coat with the canola oil, and add salt and pepper. Take 2 baking sheets, line with parchment paper, and then place the red peppers on one, and the yellow peppers on the other, cut side down. Put them into the oven, and roast until the skin blisters but does NOT turn black. About 30 minutes. (They are on separate sheets as we find that the red peppers blister about 5 minutes faster than the yellow peppers.) Remove the peppers and place them into a bowl and cover with aluminum foil.

Let the peppers cool until you can comfortably hold them in your hands. Peel them and tear them into strips about 3/4" wide. Tear the Piquillo Peppers into the same size pieces.

Put all the ingredients, except the chives, into a medium saucepan over medium heat. Add salt and pepper. Simmer for 30 minutes until the peppers are completely softened.

Transfer to a bowl, plate, or platter, sprinkle with chives and serve immediately.

Rooted Foods are authentic, native foods that are created by small, community-based producers. They repesent a community, a region and a way of life. By purchasing Rooted Foods you are directly strengthening the social, environmental and economic fiber of the community from where the product originated. This encourages healthier, more stable and self-sufficient economies worldwide.

Best By: 31Dec2025

Ingredients: Denomination de Origen Lodosa Piquillo peppers, salt, citric acid.

This product contains no soy, gluten, nuts, dairy, or genetically engineered ingredients.

8 oz glass jar

Price: $14.99 Quantity
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Average rating:
average rating 100%
2 reviews

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Featured positive reviews:

average rating 100%
More Peppers Please 01/21/2013
By Carrie
Probably one of our favorites at Gourmet Delights. They are delish on pizza, pasta, vegetarian sandwiches, w/sauteed veggies, makes me want to crack the jar and eat them with a fork now (did that before too). They seem to sell out quick, don't miss getting some. MMMM!
average rating 100%
One of the very best of its kind 03/21/2022
By muramatsu79
We've had several different brands of D.O. Piquillo Peppers, and have instantly fallen in love with this brand. Big thumbs-up. The flavor is outstanding; they are neither sweet nor hot, and one can subtly yet truly note the smokiness of the wood over which the peppers are fire-roasted. We've eaten them completely plain as a side dish, and have also sautéed them in olive oil, fresh garlic, a touch of sofrito, plenty of cumin seed, and a touch of sea salt.