The king of Spanish peppers, these bright red beauties from the north of Spain are found roasted and jarred in supermarkets across the country. Their size and sturdy structure make them perfect for stuffing. Find a supply online, or at a gourmet market, and keep a few jars in your pantry at all times for improvised tapas. Or, if you can’t get jarred piquillos, roast your own peppers; the smaller peppers you find in farmers’ markets in the summer are especially good here. Roast them over an open flame, turning occasionally, or in a 400˚F oven, until the skin is blistered and the flesh is soft. Peel and seed. Now they’re ready to stuff!
IDEAS
- Whip ½ pound fresh goat cheese with an electric mixer until light and creamy. Fold in 1 tablespoon chopped fresh basil, parsley, and/or thyme. Spoon into the peppers.
- Fill the peppers with chunks of smoked mozzarella and bake in a 400˚F oven until the cheese is melted. Serve on toasted bread, topped with Mojo Verde.
- Make a potato or tuna salad with the Vegan Allioli and spoon it into the peppers.
- Roast the peppers whole in a 350˚F oven until concentrated and almost syrupy. Dress with balsamic and soy and serve with anything from toast to fried eggs to grilled meat or fish.