Piquillo Peppers Stuffed with Cheeses

Piquillo Peppers Stuffed with Cheeses

prep time

minutes
cook time

minute
servings
6

Ingredients






Cooking Instructions

1

Heat oven to 325 F. Drain the piquillo peppers, reserving liquid. In bowl of food processor, combine cheeses, 2 tablespoons olive oil and vinegar. Pulse a few times. Add enough of reserved pepper liquid to make a chunky paste. Using a spoon and being careful not to tear peppers, fill them about three-quarters full with cheese mixture, folding pepper ends so they slightly overlap to enclose filling.


2

Coat large (8 x 10-inch) baking dish lightly with oil. Arrange peppers so narrow tips point toward the outside of dish. Bake about 5 minutes, just until cheese is melted, but not bubbling. If desired, drizzle with a little additional olive oil.


Ingredients






Cooking Instructions

1

Heat oven to 325 F. Drain the piquillo peppers, reserving liquid. In bowl of food processor, combine cheeses, 2 tablespoons olive oil and vinegar. Pulse a few times. Add enough of reserved pepper liquid to make a chunky paste. Using a spoon and being careful not to tear peppers, fill them about three-quarters full with cheese mixture, folding pepper ends so they slightly overlap to enclose filling.


2

Coat large (8 x 10-inch) baking dish lightly with oil. Arrange peppers so narrow tips point toward the outside of dish. Bake about 5 minutes, just until cheese is melted, but not bubbling. If desired, drizzle with a little additional olive oil.


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