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Stuffed Piquillo Peppers Recipe

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Servings 4 orders

Ingredients
  

Tomato-Piquillo-Sherry Sauce

  • 4 Piquillo peppers
  • 1 15 oz can High quality peeled plum tomatoes San Marzano style
  • 1 tbsp Chopped garlic
  • 4 oz Chopped onion
  • 5-6 leaves of fresh basil
  • 1 oz olive oil
  • 1 tbsp sherry vinegar
  • salt and black pepper

Garlic Cream Cheese

  • 1/3 pound cream cheese
  • 8 cloves garlic
  • 1 tbsp Italian seasoning
  • 1 tsp dry tarragon
  • 1 tsp salt
  • 1/2 tsp pepper
  • olive oil

Fried Onions (Optional)

  • 1/2 yellow onion
  • 1 cup AP flour
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • pinch of salt and pepper

Assembly

  • 12 small mozzarella balls
  • 12 roasted piquillo peppers
  • chopped parsley
  • garlic cream cheese (from above)
  • sherry tomato sauce (from above)
  • friend onions (from above)

Instructions
 

Tomato-Piquillo-Sherry Sauce

  • Add oil to a small, hot pot or saute pan
  • Add onion and sweat for 2 minutes
  • Add garlic and sweat for 2 more minutes or so
  • Add tomatoes, peppers and vinegar
  • Season with salt and pepper. Around 1 tbsp salt and 1/2 tsp pepper
  • Taste for seasoning and adjust as needed
  • Simmer around 30 minutes
  • Puree in a blender

Garlic Cream Cheese

  • Place garlic in a small pot or pan and add just enough oil to cover
  • Cook over medium-low heat for 15 minutes or so, until the garlic is super tender and slightly brown
  • Remove garlic and reserve garlic oil for another use
  • Smush garlic with the side of a chef's knife
  • Combine cream cheese, smushed garlic, Italian seasoning, tarragon, salt and pepper in a bowl and incorporates together with your hand.

Fried Onions (Optional)

  • Slice onion very thin
  • Mix all other ingredients in a mixing bowl
  • Toss onions to coat in the seasoned flour
  • Fry until golden brown in 375 oil
  • Remove to a dry towel or paper towels to drain

Assembly

  • Stuff the peppers first with a mozzarella ball
  • Then fill to overflowing a little with the garlic cream cheese
  • Bake at 400 for 10 minutes or so until bubbly and beautiful
  • Put tomato sauce on plate in a large circle
  • Place the peppers on the sauce
  • Top with fried onions
  • Sprinkle with chopped parsley
  • Enjoy!

Notes

Recipe by Chef John Simmons, Firefly Tapas Kitchen & Bar