RECIPES
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Chef 's Dish PAGE 15
STUFFED PIQUILLO PEPPERS WITH GREENS, SPANISH
GOAT CHEESE, AND STRAWBERRY SALSA
Piquillo peppers, which hail from the Navarre region of Spain, are a
staple in Spanish cuisine—and for good reason. They're commonly
stuffed or seared and eaten with steak and seafood. One of the great
characteristics of this dish is its versatility: You can enjoy these stuffed
peppers with many different filling and sauce combinations. They can
be served cold, room temperature, or warm, but if you are enjoying
them filled with cheese, warm is always nice!
Makes 24 peppers
STRAWBERRY SALSA:
¼ cup diced red onion
1 cup diced red bell pepper
1 cup diced strawberries
1 tablespoon minced parsley
1 tablespoon extra-virgin olive oil
Dash champagne vinegar
Kosher salt and freshly ground black pepper, to taste
STUFFED PEPPERS:
2 tablespoons olive oil, plus more for serving
2 large shallots, peeled and sliced
1 teaspoon minced garlic
2 cups greens (collard, mustard, kale, chard, or your
favorite greens), washed and chopped
2 cups soft Spanish goat cheese (try MitiCabra), plus ¼ cup
to garnish
1 lemon, juiced
Kosher salt and freshly ground black pepper, to taste
24 jarred or canned piquillo peppers, drained
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