Best Stuffed Radishes Recipes

Sausage and Cheese-Stuffed Poblano Peppers with Quick-Pickled Red Onions and Radishes image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/3 cup plus 1 tablespoon white vinegar
1/2 teaspoon granulated sugar
Kosher salt
1 small red onion, thinly sliced lengthwise
2 small radishes, thinly sliced
1 tablespoon olive oil
4 large poblano peppers, stemmed, halved lengthwise and seeded
1 pound ground pork
2 cloves garlic, grated
1 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons ground cumin
6 ounces shredded jack cheese
Cilantro leaves and tender stems, for garnish

Steps:

Position a rack on the top of the oven and preheat to broil.
Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

Stuffed Radishes image

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 5

1 pound (about eighteen 1 1/4-inch) radishes, halved crosswise
4 ounces cream cheese, softened
1/2 cup Kalamata or other brine-cured black olives, pitted and minced
1 tablespoon drained bottled capers, chopped fine
2 tablespoons minced fresh parsley leaves plus small sprigs for garnish

Steps:

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.