Piquillo Peppers Recipe

Prepare peppers

Carefully remove the drained piquillo peppers from the jar and pat dry with paper towels. Inspect each pepper and open slightly if needed to create space for filling, leaving the top intact so each acts like a little cup.

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and chopped fennel (for filling) and cook another 2 minutes until fragrant and softened.

Brown the pork

Increase heat to medium-high and add the Iberian-style ground pork. Break up the meat with a spatula and cook until no longer pink and beginning to brown, about 6–8 minutes. Stir frequently to ensure even browning.

Season & deglaze

Stir in smoked paprika, ground cumin, salt, and pepper. If using dry sherry, add it now and scrape up any browned bits from the pan. Cook until the liquid has mostly evaporated, 1–2 minutes. Remove the pan from heat and allow the filling to cool for 5 minutes.

Finish filling

If you prefer a creamier filling, stir in the soft goat cheese or ricotta while the mixture is still warm so it melts and binds the mixture. Taste and adjust seasoning.

Stuff peppers

Using a small spoon, gently fill each piquillo pepper with about 2 tablespoons of the pork mixture (adjust so all peppers are evenly filled). Arrange filled peppers snugly on a serving plate or in a shallow baking dish.

Optional warm finish

For warm service, preheat oven to 350°F (175°C). Brush or drizzle the peppers with 1 teaspoon olive oil and bake for 6–8 minutes until heated through. Remove and proceed to plating.

Prepare vegetables

Thinly slice the fennel bulb, reserving some of the fronds for garnish. Julienne the green apple and carrot. Thinly slice the red onion. Combine all in a medium mixing bowl.

Make dressing

In a small bowl or jar whisk together lemon juice, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Slowly whisk in 2 tablespoons olive oil until emulsified.

Toss slaw

Pour the dressing over the fennel-apple mixture and toss to coat evenly. Stir in chopped fennel fronds. Taste and adjust salt, pepper, or lemon as needed. Let sit at room temperature for 10 minutes to meld flavors.

Spoon a small mound (about 1–2 tablespoons) of the fennel slaw next to or on top of each filled piquillo pepper, depending on presentation preference.

Finish with a light drizzle of extra-virgin olive oil, a sprinkle of lemon zest if using, and scatter microgreens or chopped parsley and reserved fennel fronds over the plate for freshness and color.

Serve immediately while peppers are warm (if baked) or at room temperature. These work as an appetizer or small plate.