Introduction to Pimiento Peppers: A Versatile Ingredient for Delicious Meals
Pimiento peppers, also known as pimientos or pimento, are a variety of sweet peppers with bright red skin and mild heat. They’re perfect for adding flavor and color to a wide range of dishes, from appetizers and snacks to main courses and desserts. In this article, we will share 10 delectable recipes that showcase the versatility of pimiento peppers and help you spice up your daily meals.
1. Pimientos Stuffed with Creamy Goat Cheese and Walnuts
Ingredients:
– 8 ripe pimiento peppers (halved lengthwise)
– 6 oz goat cheese, at room temperature
– ½ cup walnuts, finely chopped
– ¼ cup parsley, chopped
– Pinch of salt and pepper to taste
– 1 tbsp extra virgin olive oil
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Remove the seeds from the pimiento peppers using a spoon or melon baller, and set aside.
3. In a bowl, mix goat cheese, walnuts, parsley, salt, pepper, and olive oil until well combined.
4. Stuff each pimiento half with the creamy mixture, distributing it evenly among all halves.
5. Place stuffed peppers on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the filling is heated through and starting to brown slightly at the edges.
6. Serve immediately as an appetizer or side dish.
2. Pimientos and Sun-Dried Tomato Quiche
Ingredients:
– 1 sheet frozen puff pastry, thawed
– ½ cup sun-dried tomatoes, chopped (soaked in boiling water for 10 minutes if not oil-packed)
– 4 eggs
– 1 cup cream or milk
– ¼ tsp salt
– ⅛ tsp ground black pepper
– 8 oz pimiento peppers, seeded and cut into small pieces (about 2 cups)
– ½ cup shredded mozzarella cheese
– Fresh basil for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the thawed puff pastry until it’s about an inch bigger than your pie plate in diameter. Place the pastry over the pie plate and press gently onto its edges. Trim any excess pastry around the edges using a knife or scissors.
3. In a large bowl, whisk together eggs, cream/milk, salt, pepper, sun-dried tomatoes, and pimiento peppers until well combined.
4. Pour this mixture into the prepared pie crust, then sprinkle with mozzarella cheese.
5. Bake the quiche for 30-40 minutes or until the filling is set and the crust is golden brown on the edges. Let it cool slightly before serving. Garnish with fresh basil if desired.
3. Pimientos Stuffed with Creamy Corn Salad
Ingredients:
– 6 ripe pimiento peppers (halved lengthwise)
– 1 cup corn kernels, cooked and cooled
– ½ cup black beans, rinsed and drained
– ¼ cup red onion, diced
– 2 tbsp fresh cilantro, chopped
– Juice of 1 lime
– 1 tsp olive oil
– Pinch of salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Remove the seeds from the pimiento peppers using a spoon or melon baller, keeping them in halves and set aside.
3. In a large bowl, combine corn kernels, black beans, red onion, cilantro, lime juice, olive oil, salt, and pepper until well mixed.
4. Stuff each pimiento half with the corn salad mixture, distributing it evenly among all halves.
5. Place stuffed peppers on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the filling is heated through and starting to brown slightly at the edges.
6. Serve immediately as an appetizer or side dish.
4. Pimientos, Bacon, and Goat Cheese Salad
Ingredients:
– 8 oz pimiento peppers, seeded and cut into strips
– 6 slices bacon, cooked and crumbled
– 6 oz goat cheese, crumbled
– ½ cup dried cranberries
– 1 head romaine lettuce, chopped
– ¼ cup red wine vinegar
– 2 tbsp honey
– ¼ cup extra virgin olive oil
– Pinch of salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped romaine lettuce with pimiento peppers, bacon crumbles, goat cheese, and dried cranberries.
2. In a small jar with a lid, mix vinegar, honey, olive oil, salt, and pepper until well combined. Shake vigorously to create the dressing.
3. Toss the salad ingredients together with the dressing until evenly coated.
4. Serve immediately as a main dish or side salad for four people.
5. Pimiento-Stuffed Chicken Breasts
Ingredients:
– 4 boneless, skinless chicken breasts
– 8 oz cream cheese, softened
– 1 cup pimiento peppers, diced
– ¼ cup green onions, chopped
– ½ tsp garlic powder
– ½ tsp onion powder
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Cut each chicken breast lengthwise, almost all the way through, creating a pocket for stuffing.
3. In a bowl, combine cream cheese, pimiento peppers, green onions, garlic powder, and onion powder until well mixed. Season with salt and pepper to taste.
4. Spoon this mixture into the chicken breast pockets, making sure it’s evenly distributed among all four breasts.
5. Secure the chicken with toothpicks or kitchen twine if needed.
6. Heat olive oil in a large skillet over medium-high heat and cook chicken breasts until browned on both sides, about 4 minutes per side.
7. Place the chicken breasts in an oven-safe dish and bake for approximately 15-20 minutes or until cooked through.
8. Serve with your favorite side dishes.
6. Pimientos and Beef Stir Fry
Ingredients:
– 1 lb lean ground beef
– 8 oz pimiento peppers, seeded and cut into strips
– 1 red bell pepper, sliced
– ½ cup green onions, chopped
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 tsp cornstarch (optional for thickening)
– Salt and pepper to taste
Instructions:
1. In a large skillet over medium heat, cook ground beef until browned, breaking up into small pieces as it cooks. Drain any excess fat from the pan.
2. Add pimiento peppers, red bell pepper, green onions, garlic, soy sauce, and sesame oil to the cooked beef. Stir-fry for 3-5 minutes or until vegetables are tender but still slightly crunchy.
3. If you prefer a thicker stir-fry, mix cornstarch with 1 tbsp water in a small bowl. Add this mixture to the skillet, cooking until the sauce has thickened (about 2-3 minutes). Season with salt and pepper to taste.
4. Serve over steamed rice or your favorite noodles for a delicious main dish.
7. Pimientos and Shrimp Skewers
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 8 oz pimiento peppers, seeded and cut into strips
– ½ cup fresh lemon juice
– 3 tbsp extra virgin olive oil
– 2 tsp garlic powder
– Salt and pepper to taste
– Skewers or soaked wooden sticks
Instructions:
1. Preheat your grill or heat a grill pan on the stovetop over medium-high heat.
2. Thread shrimp and pimiento peppers onto skewers, alternating between the two ingredients. Repeat until all the ingredients are used up.
3. In a small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper until well combined.
4. Brush this mixture evenly over both sides of each shrimp-peppers skewer.
5. Grill for about 2-3 minutes on each side or until the shrimp is cooked through (opaque) and the vegetables are tender.
6. Remove from the heat, let cool slightly, and serve immediately.
8. Pimientos Stuffed Baked Potatoes
Ingredients:
– 4 medium-sized potatoes, washed and baked until tender
– 1 cup shredded cheese of choice (Cheddar or Monterey Jack recommended)
– 8 oz pimiento peppers, seeded and cut into strips
– ½ cup sour cream
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Carefully slice each potato lengthwise without cutting through the bottom layer. Gently scoop out some of the cooked potato, leaving a border around the edges intact.
2. Combine shredded cheese and pimiento peppers in a bowl until well mixed. Stuff this mixture into the hollowed-out potatoes.
3. Spoon sour cream over the stuffed potatoes and season with salt and pepper to taste. Garnish with chopped green onions if desired.
4. Bake at 350°F (175°C) for about 20 minutes or until heated through. Serve immediately as a hearty side dish.