Foodie Friday: Stuffed Mini Sweet Pepper

Stuffed Mini Sweet Peppers Recipe by Rancho Valencia Resort & Spa, Foodie Friday

Stuffed Mini Sweet Pepper Recipe Courtesy of Rancho Valencia Resort & Spa

STUFFED MINI SWEET PEPPERS RECIPE

Ingredients:

  • 4-5 Mini Sweet Peppers (roasted & seeded)
  • 1/2 cup quinoa pepper filling
  • 1 tbsp romesco sauce
  • 1/2 tsp marcona almond, grated
  • 3-4 wild arugula

Directions:

  • Stuff each roasted pepper with quinoa pepper filling
  • Heat in a 350 degree oven until peppers are warm, about 5-6 minutes
  • Place a swoosh of romesco sauce in a dish
  • Place warm peppers over romesco sauce
  • Garnish with marcona almond and wild arugula leaves.

ROMESCO SAUCE RECIPE

Ingredients:

  • 1 small white onion (peeled and sliced) (1 ea)
  • Roasted red pepper seeded (3 ea)
  • Roma tomato (2 ea)
  • Mince garlic (1/2 tsp)
  • Smoked paprika (1 tsp)
  • Marcona almond (1/4 cup)
  • Extra virgin olive oil (1 oz)
  • Sherry Vinegar (1tbsp)
  • Kosher Salt (to taste)

Directions: 

  • Garnish with marcona almond and wild arugula leaves.
  • Toast paprika and marcona almonds for about 50-60 seconds over medium high heat
  • Add to grilled onion, pepper and tomatoes
  • Puree in blender with mince garlic and sherry vinegar until smooth
  • Transfer to a medium size bowl and slowly whisk in olive oil until fully incorporated
  • Adjust seasoning to taste with salt.

QUINOA SWEET PEPPER FILLING

Ingredients:

  • 1 cup quinoa, cooked
  • 1/2 cup seasonal vegetable (small dice & sauteed)
  • 1/4 cup goat cheese
  • 1 tbsp basil, chopped
  • 1 tbsp chives, chopped
  • salt and pepper (to taste)

Directions:

  • Combine all ingredients until evenly mixed and adjust seasoning with salt and pepper

 

louise

1 Comments

  1. Bea Pla 
    June 13 at 9:02am  / Reply

LEAVE A COMMENT

Use Facebook: