Stuffed Piquillo Peppers with Lentils and Dunbarton Blue® Cheese

Stuffed Piquillo Peppers with Lentils and Dunbarton Blue® Cheese

prep time

minutes
cook time

minute
servings
8

Ingredients


















Cooking Instructions

1

Place lentils, onion, garlic, bay leaf, and 1 teaspoon salt in deep pot with 4 cups water. Bring to boil over medium-high heat. Reduce heat to simmer; cook until lentils are tender, about 20 minutes. Drain, reserving cooking liquid. Pour a little over lentils to prevent them from drying out. Discard onion, garlic and bay leaf. Mix lentils, bell peppers, tomatoes and shallot in large mixing bowl. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar, 2 teaspoons salt and the chives. Set aside.


2

Sprinkle work surface with half of corn starch. Dust hands with remaining cornstarch. Form cream cheese into 2 6-inchx6-inch squares on work surface. Crumble blue cheese over one layer. Top with other layer, covering blue cheese. Press edges together to seal. Cut into 36 1-inch squares; roll in cornstarch. Deep fry until browned and crisp. Remove and drain.


3

Stuff piquillo peppers with lentil salad; place 2 in center of 8 serving plates. Place cheese "croutons" around peppers and sprinkle with remaining sherry vinegar elixir, remaining olive oil and fleur de sel.


Ingredients


















Cooking Instructions

1

Place lentils, onion, garlic, bay leaf, and 1 teaspoon salt in deep pot with 4 cups water. Bring to boil over medium-high heat. Reduce heat to simmer; cook until lentils are tender, about 20 minutes. Drain, reserving cooking liquid. Pour a little over lentils to prevent them from drying out. Discard onion, garlic and bay leaf. Mix lentils, bell peppers, tomatoes and shallot in large mixing bowl. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar, 2 teaspoons salt and the chives. Set aside.


2

Sprinkle work surface with half of corn starch. Dust hands with remaining cornstarch. Form cream cheese into 2 6-inchx6-inch squares on work surface. Crumble blue cheese over one layer. Top with other layer, covering blue cheese. Press edges together to seal. Cut into 36 1-inch squares; roll in cornstarch. Deep fry until browned and crisp. Remove and drain.


3

Stuff piquillo peppers with lentil salad; place 2 in center of 8 serving plates. Place cheese "croutons" around peppers and sprinkle with remaining sherry vinegar elixir, remaining olive oil and fleur de sel.


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