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Chili peppers stuffed with apple, plums and pine nuts, an easy recipe to show off this Christmas

Picantones stuffed with apple, plums and pine nuts, an easy recipe to show off this Christmas

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Chili peppers stuffed with apple, plums and pine nuts, an easy recipe to show off this Christmas

Picantones stuffed with apple, plums and pine nuts, an easy recipe to show off this Christmas We have explained the details of the news, step by step, below. Chili peppers stuffed with apple, plums and pine nuts, an easy recipe to show off this Christmas Keep reading our news. Here are all the details on the subject.

Chili peppers stuffed with apple, plums and pine nuts, an easy recipe to show off this Christmas

This is one of those recipes that has no complications and is perfect for a celebratory meal. It is amazing how, with so few ingredients, such a lucid result can be achieved. With this recipe for hot peppers stuffed with apple, plums and pine nuts success is guaranteed.

If you still haven’t thought about what to prepare as main dish at Christmas , this is a great idea. The individual format of the picantón (we serve one per person) is very elegant and is very comfortable when serving. They can be filled in advance and kept in the fridge until baking time. So we can spend time with our guests and enjoy their company as they arrive.

The filling can be adapted to your liking . Use the nuts that you like the most, add chopped bacon or serrano ham, leek instead of onion, etc. And the same goes for the accompaniment. We have presented it with a sweet potato puree, but the options are varied. We leave it to your choice.

We started this recipe by the filling , which has to cool before using it. To do this, we finely chop the onion and poach it in a pan with a bottom of oil. Meanwhile we peel and dice the apple into approximately one centimeter cubes. We also pit the plums and chop them.

When the onion is translucent, add the apple and plum and season to taste. We poach a couple of minutes to soften the apple before watering with the Pedro Ximénez. Cook over low heat until there are no traces of liquid. We finish the charade by incorporating the pine nuts and stirring to integrate. Let it cold down.

We clean the picantones well, removing the possible remains of feathers and washing their interior. We fill with the cold sham, pressing well so that there are no gaps. We place them on a baking tray, season them and lightly oil them on all sides.

We roast the picantones in the oven, preheated to 215 ºC with heat up and down, for about 25 – 30 minutes. Halfway through cooking, we open the oven and brush the with their own juices to make them juicier . We serve immediately.

With what to accompany the picantones stuffed with apple, plums and pine nuts

The hot peppers stuffed with apple, plums and pine nuts admit an infinite number of garnishes. From the classic mashed potatoes or bakery potatoes, to a light salad that brings freshness to the whole without overfilling. Do not forget a good bread to dip in the delicious juices that are released in the oven.

More Christmas recipes

In Buzz we love these parties and we have thousands of recipes for you to be sure in your Christmas meals .

Do not miss our special with the 215 best Christmas recipes and 16 special menus . And if you need ideas for specific dishes , here is a good starting point:

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Directly to the Paladar | The 215 best Christmas recipes and 16 special menus to be sure