Stuffed Piquillo Peppers

Stuffed Piquillo Peppers Recipe from Spain | Ingredients and Steps

Region / culture: Spain | Servings: 6

Introduction

Stuffed Piquillo Peppers is a delicious and flavorful dish that combines the sweetness of piquillo peppers with a savory and creamy cod filling. This dish is perfect for a special occasion or a fancy dinner party.

History

Stuffed Piquillo Peppers is a traditional Spanish dish that originated in the Basque Country. Piquillo peppers are small, sweet peppers that are often used in Spanish cuisine. The dish is typically served as a tapa or appetizer in Spain.

Ingredients

800 g skinned and boned salt cod
800 g minced onion
2 cloves garlic
1 – 2 tbsp white flour
1 cup extra virgin olive oil
1 cup milk
24 canned piquillo peppers
0.25 cup minced parsley
salt and pepper
flour, beaten egg and olive oil for deep frying

Sauce

6 – 10 piquillo peppers
4 onions, minced
4 cup fish stock
1 cup cream
1 garlic clove
3 tbsp extra virgin olive oil
a small bunch of parsley
salt and pepper

How to prepare

Cover the cod with cold water and refrigerate for 24 hours, changing the water every 8 hours.
Drain the cod on paper towels and shred it with your fingers.
In a skillet, heat the virgin olive oil. Sauté the onion until transparent, then add minced garlic and shredded cod. Fry until lightly browned.
Add flour and mix well.
Cook for 15 to 12 minutes, gradually adding the milk until the cod béchamel is smooth.
Set the pan aside and let it cool.
Preheat the oven to 180°C (350°F).
Stuff the peppers with the cod béchamel and set aside.
Dip the peppers in flour, then in beaten egg, and deep fry until golden.
Drain on paper towels and arrange the peppers in an ovenproof casserole.
Pour the sauce on top and bake in the oven for 10 – 20 minutes, or until they are heated through and the sauce is bubbling.
Sprinkle with minced parsley and serve immediately.

Sauce

Heat olive oil in a skillet. Fry the minced onion until golden, then add the piquillo peppers and garlic. Fry until the peppers are done.
Add the pepper stock, fish stock, and cream. Boil for 10 minutes.
Season with salt and pepper, process finely, and pour over the peppers.

Variations

You can add diced tomatoes or olives to the cod filling for extra flavor.
Instead of deep frying, you can bake the stuffed peppers for a healthier option.
You can use different types of peppers, such as bell peppers or Anaheim peppers, for a different flavor profile.

Cooking Tips & Tricks

Make sure to soak the salt cod in water for 24 hours to remove excess salt.

- Shred the cod with your fingers for a more rustic texture.

- Be careful not to overcook the cod filling, as it can become dry.

- Deep fry the stuffed peppers until they are golden and crispy for the best texture.

Serving Suggestions

Stuffed Piquillo Peppers can be served as a tapa or appetizer with a side of crusty bread and a glass of Spanish red wine.

Cooking Techniques

Soaking the salt cod in water helps to remove excess salt and rehydrate the fish.

- Shredding the cod with your fingers creates a more rustic texture for the filling.

- Deep frying the stuffed peppers gives them a crispy and golden exterior.

Ingredient Substitutions

If you can't find piquillo peppers, you can use roasted red bell peppers as a substitute.

- You can use any white fish, such as cod or haddock, in place of salt cod.

- Instead of cream, you can use coconut milk for a dairy-free option.

Make Ahead Tips

You can prepare the cod filling and sauce ahead of time and assemble the stuffed peppers just before serving. Store the components separately in the refrigerator.

Presentation Ideas

Serve the Stuffed Piquillo Peppers on a platter garnished with fresh parsley and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Stuffed Piquillo Peppers pair well with a crisp white wine, such as Albariño or Verdejo. They also go well with a side of Spanish rice or a green salad.

Storage and Reheating Instructions

Store any leftover Stuffed Piquillo Peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Piquillo Peppers contains approximately 350 calories.

Carbohydrates

Each serving of Stuffed Piquillo Peppers contains approximately 15 grams of carbohydrates.

Fats

Each serving of Stuffed Piquillo Peppers contains approximately 25 grams of fats.

Proteins

Each serving of Stuffed Piquillo Peppers contains approximately 20 grams of proteins.

Vitamins and minerals

Stuffed Piquillo Peppers are a good source of vitamin C, vitamin A, and calcium.

Alergens

This recipe contains fish, dairy, and gluten.

Summary

Stuffed Piquillo Peppers are a rich and flavorful dish that is high in protein and fats. They are a good source of vitamins and minerals, but may not be suitable for those with allergies to fish, dairy, or gluten.

Summary

Stuffed Piquillo Peppers are a delicious and elegant dish that is perfect for a special occasion. With a savory cod filling and a creamy sauce, these peppers are sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a summer vacation in Spain. I was wandering through a bustling market in Seville, surrounded by the vibrant colors and intoxicating scents of fresh produce and spices. As I meandered through the stalls, I stumbled upon a small stand selling jars of bright red piquillo peppers.

Intrigued by their vibrant hue and unique shape, I struck up a conversation with the vendor. He explained to me that piquillo peppers are a special variety native to the Navarra region of Spain, known for their sweet and slightly smoky flavor. He went on to tell me that they are often stuffed with a variety of fillings, such as cheese, meat, or seafood, and then roasted to perfection.

I was instantly captivated by the idea of these stuffed peppers and knew that I had to learn how to make them. I purchased a jar of the peppers, along with a few other ingredients, and headed back to our rented villa to experiment in the kitchen.

As I carefully sliced open the peppers and removed their seeds, I couldn't help but marvel at their deep red color and delicate texture. I decided to fill them with a mixture of creamy goat cheese, fresh herbs, and toasted pine nuts, a combination that I knew would complement their sweet and smoky flavor perfectly.

With a sense of anticipation, I placed the stuffed peppers in the oven and watched as they roasted to golden perfection. The aroma that filled the kitchen was intoxicating, a tantalizing blend of roasted peppers, melted cheese, and aromatic herbs.

When I finally took my first bite of the stuffed piquillo pepper, I was transported to culinary heaven. The sweet and smoky flavor of the pepper was perfectly balanced by the tangy goat cheese, fragrant herbs, and crunchy pine nuts. It was a taste sensation unlike anything I had ever experienced before, a harmonious blend of flavors and textures that danced on my taste buds.

From that moment on, stuffed piquillo peppers became a staple in my culinary repertoire. I experimented with different fillings and cooking techniques, always striving to perfect this beloved dish. I shared the recipe with friends and family, who were equally enchanted by its unique and irresistible flavor.

Over the years, I have continued to refine and perfect my recipe for stuffed piquillo peppers, drawing inspiration from my travels and culinary adventures. Each time I make them, I am reminded of that fateful day in the market in Seville, where I first discovered the magic of these vibrant red peppers.

Now, as I stand in my kitchen, surrounded by the familiar sights and smells of home, I can't help but feel grateful for the culinary journey that led me to this beloved recipe. The memory of finding it for the first time will always hold a special place in my heart, a reminder of the joy and passion that cooking brings to my life. And as I take a bite of a freshly roasted stuffed piquillo pepper, I am once again transported to that sunny day in Spain, savoring the flavors of a dish that has become a cherished part of my culinary legacy.