Stuffed Piquillo Peppers with Idiazabal Cheese Sauce

1. 1

   Preheat the oven to 425.

2. 2

   In a medium saucepan of boiling salted water, cook the spaghetti until al dente, then drain well.

3. 3

   Toss the spaghetti with the olive oil, minced garlic and the chopped almonds and season with salt and pepper.

4. 4

   Gently stuff the piquillo peppers with the spaghetti and set them in a medium glass or ceramic baking dish.

5. 5

   Pour 1/3 cup of the heavy cream over the piquillos and bake for 5 minutes, or until heated through and bubbling.

6. 6

   Meanwhile, in a small saucepan, bring the remaining 1 cup of cream to a boil.

7. 7

   Add the Idiazabal and simmer over moderately low heat, stirring constantly until melted.

8. 8

   Remove the sauce from the heat and stir in the sherry.

9. 9

   Season lightly with salt.

10. 10

    Pour the cheese sauce over the piquillos and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.