Valerie's Stuffed Piquillo Peppers Recipe | Valerie Bertinelli
Make this Stuffed Piquillo Peppers recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Piping bag
- Zip-top bag
- Microplane
- Kitchen shears
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring spoon
- Saucepan
- Stove
- Refrigerator
- Spoon
- Serving platter
Ingredients
- 14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
- 1 1/3 cups goat cheese (about 11 ounces), at room temperature
- 2/3 cup packed finely grated manchego cheese (about 4 ounces)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons honey
- 2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
- 1/2 teaspoon sweet Spanish paprika
- Kosher salt and freshly ground white pepper
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- Kosher salt
- 1 tablespoon golden raisins
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh Italian parsley
- 3 tablespoons roughly chopped marcona almonds, for garnish
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