Best 3 Piquillo Peppers Jar Recipes

**Piquillo Peppers in a Jar: A Culinary Journey Through Exquisite Spanish Cuisine**

Discover the captivating flavors of piquillo peppers, a cherished ingredient in Spanish cuisine, renowned for their smoky, sweet, and mildly spicy notes. These vibrant red peppers, often referred to as piquillos or pimiento peppers, are carefully roasted and then preserved in jars, capturing their peak flavor and versatility. This article presents a delectable collection of recipes that showcase the culinary magic of piquillo peppers, offering a range of dishes that tantalize the taste buds and transport you to the heart of Spain. From classic tapas and salads to hearty stews and flavorful sauces, these recipes unlock the endless possibilities of piquillo peppers, inviting you to embark on a culinary adventure that celebrates the richness of Spanish gastronomy.

Here are our top 3 tried and tested recipes!

STUFFED PIQUILLO PEPPERS

Stuffed Piquillo Peppers image

Provided by Valerie Bertinelli

Categories appetizer

Time 50m

Yield 14 stuffed peppers

Number Of Ingredients 16

Ingredients

14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
1 1/3 cups goat cheese (about 11 ounces), at room temperature
2/3 cup packed finely grated manchego cheese (about 4 ounces)
2 tablespoons finely chopped fresh chives
2 tablespoons honey
2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
1/2 teaspoon sweet Spanish paprika
Kosher salt and freshly ground white pepper
1/4 cup sherry vinegar
1 tablespoon honey
Kosher salt
1 tablespoon golden raisins
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian parsley
3 tablespoons roughly chopped marcona almonds, for garnish

Steps:

For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

CHICKEN WITH PIQUILLO PEPPERS

Chicken With Piquillo Peppers image

I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.

Provided by threeovens

Categories Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs chicken thighs (6 pieces)
2 garlic cloves, sliced
kosher salt
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 (9 ounce) jar piquillo peppers, drained
1 cup dry white wine

Steps:

Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
Transfer chicken to a platter while you prepare the sauce.
Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.

Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20

TUNA-STUFFED PIQUILLO PEPPERS

Tuna-Stuffed Piquillo Peppers image

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

Steps:

Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
Use a teaspoon to fill each pepper with some of the tuna mixture.
Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

Tips:

Choose ripe and firm piquillo peppers for the best flavor and texture.
Roast the peppers over an open flame or in a hot oven to enhance their smoky flavor.
Remove the stems and seeds from the peppers before stuffing them to make them easier to eat.
Use a variety of fillings to create different flavor combinations.
Bake or fry the stuffed peppers until they are heated through and the filling is cooked.
Serve the stuffed peppers with a variety of sauces, such as tomato sauce, béchamel sauce, or a simple olive oil and vinegar dressing.

Conclusion:

Piquillo peppers are a versatile ingredient that can be used in a variety of dishes. They are delicious roasted, stuffed, or used in salads and stews. Their smoky flavor and slightly sweet taste make them a perfect addition to any meal. Whether you are looking for a simple snack or a more elaborate dish, piquillo peppers are a great option. With their variety of flavors and textures, they are sure to please everyone at the table.