Peppers stuffed with pasta

Votes: 1

Time:
Complexity: easily
Quantity: 35 - 40 canapés

To serve pasta salad as a unique appetizer, fill small marinated peppers with peppadews. This salad requires small pasta, such as anelletti (small rings) or orzo (rice-grain-shaped pasta). The pasta is boiled and tossed in a vinaigrette with chopped tomatoes, crispy pieces of fried ham, capers, chopped onion, garlic, lemon zest, and grated Manchego cheese. The appetizer is filling and combines the sweet, tart, and savory flavors of its ingredients.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

35 - 40 sweet picante peppers (such as peppadews), drained
0.5 cup orzo or anelletti pasta
3 slices of serrano jamon
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
2 tbsp. capers, dried
1 tbsp chopped fresh parsley
1 clove garlic, minced
Zest of half a lemon + 1 teaspoon freshly squeezed lemon juice
1/4 cup grated Manchego cheese
1/4 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil
1/4 cup champagne vinegar
1/4 tsp chopped fresh rosemary
1/4 teaspoon chopped fresh oregano
A pinch of red pepper flakes

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a medium saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain.
Meanwhile, in a skillet over medium heat, cook the ham, turning occasionally, until crispy, 2-4 minutes. Transfer to paper towels to drain, then crumble.

In a bowl, combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese, and half of the crumbled ham.
Prepare the vinaigrette dressingToast the fennel seeds in a dry skillet over medium heat for about 2 minutes. Transfer them to a cutting board and crush them with the skillet. In a bowl, combine the olive oil, vinegar, lemon juice, rosemary, oregano, fennel seeds, 1/4 teaspoon sea salt, and red pepper flakes. Pour the dressing over the pasta mixture and toss to coat evenly.
Using a small spoon, carefully fill the peppers with the pasta salad. Sprinkle with the remaining crumbled ham.

Author of the recipe - Sherry Williams is a culinary competition participant and world champion in baking, barbecue, and desserts, with all her recipes published in magazines.

Categories:

recipe / Healthy eating / Stuffed dishes / Summer dishes / Festive dishes / Party Dishes / Main courses / Pasta / Vegetables and mushrooms / Appetizers / Vegetable appetizers / Italian cuisine