Whole Piquillo Peppers (Roasted Red Peppers)

Piquillos are a unique little pepper that's typically found in Northern Spain, where it's popular in the cuisine of the region. The pepper, however, can be grown anywhere the weather is suitable, and sunny Peru is where these come from. The peppers are roasted slowly over embers (as opposed to a flame fire) and they develop a delicate and sweet smoky flavor, with a mild spiciness (they're not hot at all). Hand peeled, their seeds removed, you'll find piquillo peppers often stuffed with delicious mixtures and served as "tapas" or appetizers.

Since piquillos are not spicy, they’re really versatile and suitable for so many uses and applications. One of the most common recipes is stuffed piquillo peppers with soft goat cheese, which really marries well with the smoky sweetness of the pepper. Piquillos stuffed with chorizo and Manchego make a perfect tapas dish, for a Spanish-themed fiesta. Stuff then bake, and savor! You can also fill them up with seafood – crab and lobster are great pairings for piquillo peppers. Chop them up and incorporate them to salads and soups for a sweet and smoky twist.