Meal Type: Accompaniment, Lunch
Cook time: 40 Minutes
Servings: 5 (as part of a range of tapas)
A tasty little tapas dish, these colourful stuffed piquillo peppers are delicious served as part of a range of tapas when entertaining friends and family, or even as a stand-alone supper or lunch dish alongside a simple tomato and herb salad, ¡perfecto!
- 5 piquillo peppers (ready roasted and skinned in a jar and available in all main supermarkets)
- 50g/2oz homemade breadcrumbs (a little chunky is good)
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped or crushed
- 140g/5oz mushrooms, finely chopped
- 1 tsp. dried thyme
- 2 small vine tomatoes (or 4 cherry tomatoes), chopped
- Salt and black pepper
- 1 tbsp olive oil
- 1 tsp. chopped fresh parsley to serve (optional)
You may need...
- Large frying/saute pan - use it as a dish! So easy to clean!
- A baking dish
- Heat the olive oil in the sauté pan on the boiling plate, add the onion and fry for one minute before adding the garlic. Cover with a lid and transfer to the bottom of the simmering oven to continue to cook for 5 minutes.
- Transfer from the oven to the boiling plate, add the chopped mushrooms and fry for 2 minutes, stirring, until they begin to soften and release their juices.
- Now add the breadcrumbs and thyme and fry for 1 minute before stirring through the chopped tomatoes and seasoning generously with salt and pepper.
- Cook for another minute then remove from the heat and taste to check the seasoning.
- Take your drained piquillo peppers and using a teaspoon loosely stuff the mixture into each one making sure you get some into the very bottom, so they hold their shape.
- Carefully place the peppers in an oven proof dish, drizzle with olive oil and bake on a shelf in the middle of the roasting oven (or in a conventional oven at 180°, gas mark 5) for about 20 minutes until the edges have started to brown a little. Serve warm from the oven, drizzled with olive oil and a little parsley over the top, ¡deliciosos!
Recipe Tips:You can use baby peppers (roasted and skinned) instead of the piquillo. You can also make the stuffing well ahead of time and keep in a sealed container in the fridge ready to stuff your peppers.
Aga Range Cooker Tips:Stages 1 and 2 can be done entirely on top of the Aga Range cooker.
This recipe was submitted by Blake & Bull community member Heather:
¡Hola! I am Heather, a passionate enthusiast of all things Spanish and an experienced cook and teacher running Talking Tapas (a Spanish cookery and language school) from my home in the beautiful Wiltshire countryside.
I believe that the culture of tapas is one we can all benefit from – quick, delicious recipes and dishes to share with our loved ones over a glass of vino,¡perfecto!