Stuffed Piquillo Peppers

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Piquillo Peppers are a sweet and smoky pepper from the south region of Spain and provide the perfect shell for tangy cream and goat cheeses. The shrimp and lobster filling in this appetizer is just an added bonus that gives texture and elevates the dish further. Piquillos can be purchased in any specialty food store and come in a jar or can already roasted and peeled, making this sophisticated dish easy for you to prepare at home and impress your guests.

Piquillo Peppers (serves 8):
1/2 pound cream cheese
1 ounce goat cheese
3 ounces diced shrimp
3 ounces diced lobster meat
1/4 cup Panko breadcrumbs
1 tablespoon lemon juice
1/2 teaspoon Dale’s liquid seasoning
1/2 tablespoon Worcestershire
1 ounce chives

In a mixer, whip the cream and goat cheeses together. Cut the lobster meat and shrimp into small pieces. Cook the lobster and shrimp then fold into cheese with the chives, Dale’s seasoning and Worchestershire sauce. Season with salt, pepper and lemon juice. Add panko to bind. After creating stuffing, spoon or pipe into pepper. Serve and enjoy.
Daniel Bourgault is the executive chef at Palmettos on the Bayou. 1901 Bayou Lane, Slidell, 985-643-0050, palmettosrestaurant.com.



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