The versatile Piquillo pepper from Lodosa is one of our gastronomic gems that is always worth claiming. Having a jar or can of this variety of nightshade is to always have a luxurious resource on hand to improvise appetizers or more robust dishes. We bring him today as the protagonist of the weekend snack with recipes of stuffed peppers to share.
Despite the fact that with these peppers we can prepare all kinds of recipes with different presentations, the stuffed piquillo peppers are, without a doubt, the most tasty. We propose them seven different shams or fillers for any occasion, very easy to prepare and that will also be used to dispose of leftovers from other preparations.
Because if these peppers have something good, in addition to their unique flavor, it is the possibility of filling them with almost what we want, even without cooking anything to serve them cold or out of time. In summer we can use Russian or country salad, and if they feel like hotter we can take advantage of a thick stew or leftover bechamel to gratin them in the oven.
Snacking recipes with stuffed piquillo peppers
Peppers stuffed with soft chorizo cream
- Ingredients for 3 people. 9 canned piquillo peppers, 9 tablespoons of smooth chorizo cream, 1 butcher’s chorizo, 100 ml of liquid cream, salt and pepper
- Elaboration. We prepare the soft chorizo cream following this recipe. Next, we cook a chorizo until it is soft. We chop it and mix it with the fried chorizo cream. We fill the peppers with the cream, taking care not to break them and we place them face down in a baking dish. We varnish them with beaten egg and bake them at 190º for 10 minutes. We remove the peppers. We prepare the sauce with the filling that has come out, the cooking juices and the cream, reducing for 5 minutes and crushing until obtaining a very creamy texture. We cover the peppers with it.
Complete recipe | Recipe for peppers stuffed with soft chorizo cream
Piquillo peppers stuffed with cod and prawns
- Ingredients for 4 people. 12 piquillo peppers, 400 g of cod fillets, 60 g of onion, 1 clove of garlic, 25 g of wheat flour, 425 ml of milk, 25 ml of virgin olive oil, 8 piquillo peppers (for the sauce ), 40 g of onion (for the sauce), 1 clove of garlic (for the sauce), 325 ml of liquid cream (for the sauce), 15 ml of extra virgin olive oil (for the sauce), 100 g of prawns.
- Elaboration. Coniamos the onion and garlic finely chopped with oil in a pan, about 10 minutes. Add the desalted cod fillets, and as the fish cooks, we separate the flakes. When it is no longer transparent, add the flour, stirring well so that it cooks for a few minutes. Add the prawns and sauté. Then we are adding the milk to form the béchamel. Cook without stopping stirring until it thickens, rectify the salt, remove and let cool. For the sauce, we will start by sautéing the onion and minced garlic in the oil. When it is transparent, add the peppers and sauté for five or six minutes. Add the cream and let it reduce; we crush with a mixer. We fill the peppers with the farce, place them in a casserole, pour the sauce on top and bake them for 15 minutes at 180º C.
Complete recipe | Piquillo peppers stuffed with cod and prawns. Prescription
Piquillo peppers stuffed with bonito with tomato
- Ingredients for 2-3 people. 1 can of piquillo peppers, 300 gr of bonito with homemade tomato prepared in advance, 1 onion, 2 tablespoons of liquid cream, parsley.
- Elaboration. You can substitute the bonito with tomato for a mixture of bonito or canned tuna, and a few tablespoons of fried tomato. We start by crushing the leftover tuna with tomato with a fork and stuffing the peppers, which we place in a clay dish. For the sauce, we poach a well-chopped onion and add a pepper or two from the can, letting them cook a little. I usually take advantage of those that break when filling. When the onion is done, add two or three tablespoons of heavy cream, mix for a few minutes, and pass the sauce through the blender. We cover the peppers, heat in the oven and serve with chopped parsley.
Complete recipe | Piquillo peppers stuffed with bonito with tomato. Prescription
Peppers stuffed with salmon, avocado and crab
- Ingredients for 5 people. 15 piquillo peppers, 1 natural yogurt, 3 tablespoons of mayonnaise, 150 g of crab sticks (surimi), 150 g of fresh salmon, 1/2 avocado, chives.
- Elaboration. We cook the grilled salmon over low heat without oil, two minutes on each side. We remove the skin and crumble it with a knife. Cut the avocado into small pieces and undo the crab sticks into threads. We mix the three ingredients in a bowl with a tablespoon of mayonnaise, mixing well. We pass the peppers in the pan for a minute on each side. We fill them with the prepared farce, reserving for the sauce any that they break. For the sauce, we mash the yogurt with two tablespoons of mayonnaise and one or two peppers until we get a light sauce. Add the sauce around the peak area of the plated peppers and decorate with chopped chives.
Complete recipe | Peppers stuffed with salmon, avocado and crab, a fresh summer recipe
Piquillo peppers stuffed with rice, tuna and avocado
- Ingredients for 6 units. 250 g of round or brown rice, 200 g of piquillo peppers, 120 g of canned tuna, 1 avocado, 1 spring onion, 1 clove of garlic, pink pepper, salt, 4 tablespoons of olive oil, 20 ml of olive oil extra virgin olive for dressing, juice of 1/2 lemon, 1 teaspoon of chopped parsley.
- Elaboration. Cook the rice for 20 minutes with two tablespoons of oil and let it temper. In a small frying pan, fry the chopped chives and garlic in the other two tablespoons of oil until we see the transparent onion. We remove and add it to the rice, as well as the tuna, pink pepper, parsley and salt. Cut the avocado into small sticks and sprinkle it with the lemon juice, adding them to the bowl. We fill the drained peppers with their juice and we place them in an individual source or bowl. We dress with extra virgin olive oil.
Complete recipe | Bolognese stuffed baby peppers. Snacking recipe
Peppers stuffed with oxtail
- Ingredients for 4 people. 400 g of leftover oxtail stew, 8 piquillo peppers, 8 tablespoons of Spanish sauce.
- Elaboration. Mix the sauce with the tail meat and proceed to fill the piquillo peppers with a spoon. We place them in a round clay dish and cover them with more Spanish sauce or our oxtail. We heat in the preheated oven to 180º C with heat up and down for 15 minutes until the heat reaches the center of the peppers. Optionally, you can coat the stuffed peppers by passing them through flour and beaten egg and lightly fry them.
Complete recipe | Peppers stuffed with oxtail, recipe to use leftovers
Peppers stuffed with meat
- Ingredients for 4 people. 8 piquillo peppers, 400 g of minced meat, 1 onion, 50 ml of liquid cooking cream, salt and pepper to taste, extra virgin olive oil, 1 dessert teaspoon of flour.
- Elaboration. Chop the onion in brunoise and poach it over low heat. Add the minced meat and fry it. When it begins to change color, add a pinch of flour and a little of the liquid from the can of peppers, stirring a little. Carefully fill the peppers with a spoon and place them in an oven-safe source. With the peppers that are broken, -two or three- and the liquid cream, we prepare a sauce with the mixer. We cover the peppers, saving a little of the sauce for after baking. We roast the peppers for 15 minutes at 180º C, with a shot of gratin if we wish. We finish with the rest of the sauce.
Complete recipe | Peppers stuffed with meat, my favorite recipe to brighten up a family gathering