Stuffed Piquillo Peppers – Pimentos De Piquillos Rellenos
Annela’s dairy-free take on Pimentos de Piquillos Rellenos (stuffed piquillo peppers), a classic Spanish side dish. Tart, roasted, creamy, and a little sweet – this recipe uses home-made cashew cream blended with artichoke hearts in lieu of the traditional bechamel cooked with cod, tuna, or whatever other filling.
Ingredients
Canned roasted piquillo peppers
1 cup raw unsalted cashews
8 oz jar artichoke hearts
2-3 cloves garlic
1 TBSP nutritional yeast
Olive oil
Salt
Parsley for garnish
Instructions
(Ahead of time) Soak raw cashews in water for 2 hours or overnight.
Drain and pat dry the canned piquillo peppers. Arrange on a small baking tray.
Strain water from the cashews. Place cashews, nutritional yeast, garlic, and salt into a high speed blender.
Blend until creamy, and add olive oil as you go.
Add artichoke hearts to blender and pulse until incorporated. Add water if needed until you reach a think, creamy paste texture.Spoon the cream filling into a plastic bag, such as a piping back or ziplock. Cut a hole into the corner.
In the opening of each pepper, squeeze the filling until full. Drizzle the peppers with olive oil and salt.
Bake at 400 for about 20 min.
Canned roasted piquillo peppers
1 cup raw unsalted cashews
8 oz jar artichoke hearts
2-3 cloves garlic
1 TBSP nutritional yeast
Olive oil
Salt
Parsley for garnish
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