You know me. I’m not one to follow a recipe… even when I don’t have a recipe to follow!
Today’s recipe is for stuffed Piquillo peppers. It is a small
sweet pepper. It is a dish I’ve heard of, but for which I’ve never seen a
recipe.
On Instagram I’ve seen photos of them on tapas plates in Spain, but I couldn’t bring myself to imitate them because I didn’t like the way they looked!
They all showed chunks of tuna falling out of the peppers – quite
sloppily – and I prefer the tuna to be creamy and piped into the peppers. So I did
it my way.
~ David
Pimientos del Piquillo Rellenos
Ingredients
- 2 5-ounce cans tuna in oil, drained
- 1 large shallot (par-cooked – see note below)
- 3-4 tablespoons herb mayonnaise
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
- 16 canned piquillo peppers, drained and patted dry (available online)
Instructions
- Place the tuna, cooked shallot, 3 tablespoons of the mayonnaise, and lemon juice in the bowl of a small food processor, or in a deep bowl using a stick blender. Purée until smooth, adding more mayonnaise if needed. Season well with salt and pepper. Spoon into a pastry bag fitted with a 1/2-inch plain tip. (Alternatively, spoon into a food-safe plastic bag and push to one corner. Snip that corner off so that it mimics the 1/2-inch plain tip of a pastry bag.)
- Pipe the filling into the peppers and set them on a platter. Refrigerate. Remove from the refrigerator 10 minutes before serving.
- Serves 6-8 if served along with multiple other tapas.
- Note: Sometimes, I don’t want the intensity of raw onion or shallot overpowering a dish with subtle flavors. To par-cook a shallot, cut off the tip, wrap it in parchment or waxed paper and microwave it for 15-20 seconds (it may pop). Wait till it cools to remove the skin. Roughly chop and add to the dish.
© 2024 Copyright Cocoa & Lavender
Fran @ G'day Souffle'
May 16, 2020 at 7:24 amDavid, Frank Sinatra would be proud of you! I made Stuffed Piquillo Peppers when I was in Madrid several years ago, but made them with dried salted cod that was re-constituted (Spaniards do love their dried cod)! I easily found piquillo peppers in Australian supermarkets, but don’t think I’ve ever seen them here in San Diego. That’s a neat trick about par-cooking the shallots- never thought of that!
Cocoa & Lavender
May 18, 2020 at 9:32 amI found these in Seattle at the Spanish Table, Fran, but I know they are available online. I am sure there is a specialty store somewhere in San Diego that carries them! Par-cooking onions and shallots is one of my favorite methods – it gives you all the flavor without the (sometimes) annoying sharpness.
Frank
May 16, 2020 at 7:59 amI like your way, too. Do this kind of thing with tomatoes and I love it. Where do you get your piquillos?
Cocoa & Lavender
May 18, 2020 at 9:33 amWe love this in tomatoes, as well, Frank – but it is a really different beast in a piquillo pepper~ I found these in Seattle at the Spanish Table but I know they are available online.
Gerlinde
May 16, 2020 at 8:04 amI don’t think I ever had piquillo peppers, if I did, I don’t remember. I love tapas and your stuffed peppers look great. David , if you go to Costco try their slow cooked tuna that comes in individual pouches. It’s very good, I used it several times .
Cocoa & Lavender
May 18, 2020 at 9:34 amThanks for that tip, Gerlinde – I have never seen the slow-cooked tuna at Costco! The flavor of piquillo peppers – even when jarred or tinned – is amazing. I definitely recommend you find some!
John / Kitchen Riffs
May 16, 2020 at 9:08 amI have some canned piquillo peppers! Saving them for probably my 15th version of romesco sauce (I’ve been working on *my* recipe for a couple of years, but I have a feeling *my* recipe will end up looking pretty similar to Martha Rose Shulman’s recipe — which is a simplification of the “authentic” recipe, but really, really good) but I’ll have enough for this recipe, too. Really like this — simple to prepare, and tons of flavors. Your way is our way, I think. Except of course I won’t exactly follow this recipe. 🙂 Thanks!
Cocoa & Lavender
May 18, 2020 at 9:35 amI would hope you wouldn’t follow the recipe, John! And I would say it is worth sacrificing a few of your piquillo peppers for this dish. Mrs. KR won’t be too piqued!
Eha
May 16, 2020 at 6:06 pmI love tapas-style dishes such as these, probably because I was brought up to sing the tunes of the Scandinavian ‘cold table’ or smorgasbord. I know abysmally little about various kinds of peppers but was glad to read from Fran’s comment these particular beauties are available in Australia. Curious me shall certainly try ! I can see a lot of tasty exchanges possible here from varying peppers to favourite tinned fish to mayo being changed to yogurt or sour cream plus herbs. Yours look like little works of art . . . keep well . . .
Cocoa & Lavender
May 18, 2020 at 9:36 amWhat I really love about these chiles, Eha, is that they have so much flavor – I didn’t imagine they would, especially coming fro ma can, but they are amazing.
John
May 17, 2020 at 4:31 pmThe season of these wonderful little peppers always seems very short, so when I think of buying them fresh, I miss my chance. At least they’re readily available in jars, so never too far away. Even up here in the mountains! Next time I see them fresh I’ll be pickling them myself, for sure, because I really want to try them elegantly filled with this tuna mayo!
Cocoa & Lavender
May 18, 2020 at 9:37 amWell, now I want Mark to try and grow piquillo peppers, John! I need to look for seeds. Hope you enjoy the dish!
Christina Conte
May 17, 2020 at 11:39 pmI’ve had these in Spain and Australia, and LOVE them! I’m with you, I do things my way, too! But what’s the point if we learn by cooking and don’t put those skills to use, right? 🙂
Cocoa & Lavender
May 18, 2020 at 9:38 amThat is so true, Christina! And many times our way is best! 🙂
Carolyne
May 18, 2020 at 6:49 amDefinitely one of my favourite tapas! Thank you for sharing the recipe (even if you didn’t follow it).
Cocoa & Lavender
May 18, 2020 at 9:39 amI am so glad I had the foresight to buy that can of peppers when I was in Seattle, Carolyne – look what came from it! Glad to know they are a favorite of yours.
Ron
May 18, 2020 at 7:09 amDavid, I think Ol Blue Eyes would be singing you a serenade if he had tasted stuffed Piquillo peppers. They look wonderfully tasty. I love the creamy idea and its one idea I shall try.
Man, that octopus looks good too…
Cocoa & Lavender
May 18, 2020 at 9:40 amYou know, Ron, until you mentioned the octopus, I hadn’t realized that I bought the peppers and octopus at the same day in the same store in Seattle! I guess they were meant to be served together!
2pots2cook
May 18, 2020 at 8:49 amVery special song, so dear to my heart, dear friend. Thank you.
Stuffed peppers are so welcome over here, especially during hot summer nights, but octopus, bread and strawberries are also so inviting to prepare. Perfect tapas. Thank you so much !
Cocoa & Lavender
May 18, 2020 at 9:41 amThanks, Davorka – as we get into the hot weather, we enjoy tapas evening more and more. Lighter and a lot of fun!
Sam
May 18, 2020 at 9:31 amOh wow! Don’t think I’ve ever seen peppers like that before! So curious as to how it tastes! But peppers always go with fish! Perfect looking tapas!
Cocoa & Lavender
May 18, 2020 at 9:43 amHi Sam – so nice to meet you and see Sweet Samsations! I look forward to perusing your site later. The peppers are really quite special, and I would recommend you getting some to try. I thought maybe small mini-bell peppers would work, but the flavor is nowhere near the same. Thanks for stopping by and for commenting!
Kelly | Foodtasia
May 18, 2020 at 12:19 pmDavid, love your version of stuffed Piquillo peppers! The creaminess is perfect! Great tip on par-cooking the shallots!
Cocoa & Lavender
May 24, 2020 at 7:10 amI love par-cooking anything in the allium family, especially when I am seeing a smooth purée or subtlety in flavor. Thanks, as always, Kelly!
Raymund
May 18, 2020 at 1:53 pmA nice citrusy chardonnay I bet would be best for this. Such a great tapas one of my favorites together with jamon and octopus
Cocoa & Lavender
May 24, 2020 at 7:11 amAbsolutely, Raymund! That would be a great pairing. Wishing I had had jamón for this feast…
sippitysup
May 21, 2020 at 10:11 amIn the Basque region they’ll stuff peppers with everything. I’ve enjoyed the cod version Pimento Rellenos con Bacalao but have never made them before. GREG
Cocoa & Lavender
May 24, 2020 at 7:11 amI say stuff away! These are wonderful vehicles for great flavor, Greg.
Tanza Erlambang
May 22, 2020 at 7:04 pmlove tuna….
thank you for sharing your way to cook.
Cocoa & Lavender
May 24, 2020 at 7:12 amThanks, Tanza — and thanks also for stopping by!
Valentina
May 23, 2020 at 8:44 pmDavid, Piquillo peppers are my favorite! My absolute favorite pepper. There’s a market close to use where they sell cans of them from Spain. I love them with a touch of olive oil, and I love how you’ve served them here. I will try it! 🙂 ~Valentina
Cocoa & Lavender
May 24, 2020 at 7:13 amUntil I tasted these little beauties, Valentina, I had no idea what I was missing! They are the most flavorful peppers I have eaten and I was even further shocked at how good they were from a can!
Karen (Back Road Journal)
May 24, 2020 at 8:11 amYour version of the piquillo peppers stuffed with creamy tuna sounds like a lovely little starter. I would much prefer the tuna “your way” than with big chunks…much easier to eat.
Cocoa & Lavender
May 25, 2020 at 5:49 amThanks, Karen. They do make a great starter, but I could eat a slew of them and call it dinner!
The-FoodTrotter
May 25, 2020 at 7:33 amOMG what a great idea! I love doing aperitive and I must say this might have some success next time I invite friends 🙂
Have a nice day
TheFood-Trotter
Cocoa & Lavender
May 30, 2020 at 8:58 amIt is perfect for apéro, Romain — I hope your friends enjoy!
Inger @ Art of Natural Living
May 25, 2020 at 8:20 amOh yum! And so pretty! I am seeing canned tuna more lately. Wonder if that’s a sign of the times?
Cocoa & Lavender
May 30, 2020 at 8:58 amWe used canned tuna all the time — but only packed in oil, and preferably European. So good, and so good for you!
Marcelle
May 27, 2020 at 10:56 amDavid, I actually have an open jar of whole Piquillo peppers in my fridge. I use tiny slivers of them to garnish nearly everything 🙂 I’m definitely making your tuna stuffed version, and I seriously can’t wait. I’ve been back to low carb meals lately, well as much as possible. I’m not to the “quarantine fifteen” gain yet, but I’m feeling a bit puffy. Fantastic recipe! 🙂
Cocoa & Lavender
May 30, 2020 at 8:59 amOh, I wish I had a whole jar, Marcelle. Jealous! I hope you make them and enjoy them!
Colette
May 28, 2020 at 11:57 amThese look amazing, D! Such a welcome meal now that the weather is heating up. xo
Cocoa & Lavender
May 30, 2020 at 8:59 amYes, you are so right, Colette. These are perfect for the heat!
sherry
May 28, 2020 at 10:27 pmhi david
i like your tip about par cooking the shallot. very handy. and i like the way your peppers look. very charming.
Cocoa & Lavender
May 30, 2020 at 9:00 amThanks, Sherry… it is great, especially in salad drsssings.
Andrea@thekitchenlioness
May 29, 2020 at 10:43 pmDear David, I have never made stuffed Piquillo peppers before but now I am intrigued. I must say that your version sounds pretty delicious and I do love your color scheme here – the red of the peppers is sooo inviting! Lecker!!!
Liebe Grüße an euch beide! Und ein wunderschönes Wochenende!
Andrea
Cocoa & Lavender
May 30, 2020 at 9:01 amThanks, Andrea — they are the prettiest and tastiest peppers I know!
Susan Manfull
June 2, 2020 at 3:49 pmWhoa! Do these pequenajos look great! ? And it is nice that most cooks could ensure they have those ingredients in their cupboards should some surprise company knock on your door! Well, maybe, sometime when we are on the other side of these stay-at-home suggestions.
Cocoa & Lavender
June 3, 2020 at 12:44 pmI do plan to order and keep piquillo peppers in stock, Susan! Such a great way to start a meal, or be part of a tapas evening!