Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Stuffed Piquillo Peppers with Lentils and
Blue Cheese Croutons

Stuffed Piquillo Peppers with Lentils and Blue Cheese CroutonsPiquillo—Spanish for "little beak"—peppers are stuffed with a lentil salad and served with crisp, blue cheese "croutons". Recipe by Chef Julian Alonzo.

Recipe Ingredients:

1 cup dried green lentils
1/2 onion
Cloves from 1/2 head garlic, peeled
1 bay leaf
3 teaspoons salt - divided use
1/2 cup green bell peppers, diced
1/2 cup red bell peppers, diced
1/2 cup plum tomatoes, seeded and diced
1 shallot, diced
4 tablespoons extra virgin olive oil - divided use
4 tablespoons Elixer XO or other Spanish sherry vinegar - divided use
2 tablespoons chives, chopped
4 tablespoons cornstarch
1 (8-ounce) package cream cheese, softened
4 ounces Dunbarton Blue or other firm Wisconsin Blue Cheese
16 piquillo peppers, drained and dried well
Fleur de sel (or other sea salt)

Cooking Directions:

  1. Place lentils, onion, garlic, bay leaf, and 1 teaspoon salt in deep pot with 4 cups water. Bring to boil over medium-high heat. Reduce heat to simmer; cook until lentils are tender, about 20 minutes. Drain, reserving cooking liquid. Pour a little over lentils to prevent them from drying out.
  2. Discard onion, garlic and bay leaf. Mix lentils, bell peppers, tomatoes and shallot in large mixing bowl. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar, 2 teaspoons salt and the chives. Set aside.
  3. Sprinkle work surface with half of cornstarch. Dust hands with remaining cornstarch. Form cream cheese into 2 (6x6-inch) squares on work surface. Crumble blue cheese over one layer. Top with other layer, covering blue cheese. Press edges together to seal. Cut into 36 (1-inch) squares; roll in cornstarch. Deep fry until browned and crisp. Remove and drain.
  4. Stuff piquillo peppers with lentil salad; place 2 in center of 8 serving plates. Place cheese "croutons" around peppers and sprinkle with remaining sherry vinegar elixir, remaining olive oil and fleur de sel.

Makes 8 (2 peppers per serving).

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.