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.
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!!
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.
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Ingredients: Denomination de Origen Lodosa Piquillo peppers, salt, citric acid.
This product contains no soy, gluten, nuts, dairy, or genetically engineered ingredients.
7.6 oz glass jar