Pimientos del Piquillo Rellenos

Name: Pimientos del Piquillo Rellenos
Yield: 2 servings
Cuisine: Spanish
Ingredients: 12 roasted piquillo peppers, whole; 300g desalted salt cod, flaked (or cooked meat or prawns); Béchamel: 40g butter, 40g flour and 400ml milk; 1 onion and 2 garlic cloves, chopped; 100ml cream; Olive oil

Pimientos del piquillo rellenos/pee-MYEN-tohs del pee-KEE-yoh reh-YEH-nohs/

Also known as: Piquillos Rellenos, Stuffed Piquillo Peppers, Piquillos Rellenos de Bacalao

About this dish

Sweet roasted piquillo peppers stuffed with salt cod, meat or seafood in a creamy béchamel, served in a smooth pepper sauce.

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Ingredients

🫑12 roasted piquillo peppers, whole

🐟300g desalted salt cod, flaked (or cooked meat or prawns)

🧈Béchamel: 40g butter, 40g flour and 400ml milk

🧅1 onion and 2 garlic cloves, chopped

🥛100ml cream

🫒Olive oil

Method

Serves 2

Soften the onion and garlic in olive oil and add the cod.

Make a thick béchamel and stir in the cod mixture.

Fill the peppers carefully with the mixture.

Blend 3 extra peppers with cream and a little stock to make a sauce.

Warm the peppers in the sauce or in the oven and serve.

✓ What Makes it Authentic

Piquillo peppers come from Lodosa in Navarra, where they are roasted over wood; stuffed piquillos are a favourite in Navarra and the Basque Country.

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Pimientos del Piquillo Rellenos

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