¡Hola a todos! I’m thrilled to share with you one of Spain’s culinary treasures—Stuffed Piquillo Peppers. This dish captures the spirit of Spanish cuisine: simple ingredients, bold flavors, and a touch of elegance.
For the Peppers
- 12 piquillo peppers, jarred or freshly roasted
- 2 tablespoons olive oil for frying
For the Filling
- 1 cup (around 200g) cooked and shredded chicken
- 1 medium onion, finely chopped (around 1 cup or 150g)
- 2 garlic cloves, minced
- 1/2 cup (around 60g) grated Manchego cheese
- 1/4 cup (around 60ml) heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sauce
- 1 cup (240ml) tomato sauce
- 1 teaspoon smoked paprika
- Salt to taste
- A drizzle of extra virgin olive oil
Before we dive into the cooking, let’s not forget to take a look at some wine pairings to make this meal truly unforgettable. Shall we?
Preparing the Filling
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the shredded chicken, and season with salt and pepper. Add the heavy cream and cook until the mixture thickens slightly. Remove the pan from heat, add the grated Manchego cheese, and mix well. Let it cool.
Preparing the Sauce
In a small saucepan, heat the tomato sauce over medium heat. Add smoked paprika and salt. Stir well. Drizzle a little extra virgin olive oil for a touch of richness. Keep warm.
Stuffing and Cooking the Peppers
Carefully stuff each piquillo pepper with the chicken and cheese mixture. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Gently place the stuffed peppers in the skillet, and fry each side until they start to get some color—about 2 minutes per side. Pour the tomato sauce over the peppers and let them simmer for another 5 minutes to meld the flavors.
Serve hot, ideally with a slice of crusty bread to soak up that delicious sauce.
And there you have it! A simple yet sublime dish that brings a little bit of Spain to your table. ¡Buen provecho!