Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos)
Pimientos del piquillo rellenos Say it: pee-MYEN-tohs del pee-KEE-yo reh-YEH-nos
Pimientos del piquillo rellenos are a classic tapa from Navarre in northern Spain. Sweet, fire-roasted piquillo peppers are filled with a savory mixture of salt cod in a light béchamel or with ground meat in a tomato sauce, then baked until bubbling. The mild heat and natural sweetness of the piquillo contrast beautifully with the creamy or hearty filling. Served warm as part of a tapas spread, they showcase the exceptional quality of Navarrese preserved vegetables and the region's love for simple yet refined bites.
Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos)
Pimientos del piquillo rellenos
Pronounced pee-MYEN-tohs del pee-KEE-yo reh-YEH-nos
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
If using salt cod, boil the soaked pieces in fresh water for 8-10 minutes until tender, drain, remove any bones or skin, and flake the flesh finely with a fork. If using ground beef, brown it in 1 tbsp olive oil, breaking it up, then drain excess fat and set aside.
Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook 1 minute more.
For cod filling. sprinkle the flour over the onion-garlic mixture and stir 1 minute to cook the raw taste. Gradually whisk in the milk and white wine. Simmer gently until thickened to a béchamel consistency, 3-4 minutes. Fold in the flaked cod, parsley, paprika, salt, and pepper. Remove from heat and cool slightly.
For meat filling. after cooking the onion and garlic, return the browned beef to the pan, add the tomato sauce, parsley, paprika, salt, and pepper. Simmer 5 minutes until the sauce thickens. Cool slightly.
Carefully open each piquillo pepper and remove any seeds if present. Pat dry with paper towels. Spoon 1-2 tablespoons of filling into each pepper, taking care not to overfill or tear the delicate flesh. Arrange stuffed peppers seam-side down in a lightly oiled baking dish.
Drizzle the peppers with the remaining 2 tbsp (30 ml) olive oil. Bake in a preheated 375°F (190°C) oven for 15-20 minutes until the peppers are heated through and the sauce is bubbling at the edges.
Let rest 5 minutes before serving. The peppers should be tender, glossy, and slightly charred in places with a fragrant, creamy or savory filling.
Regional variants
In some Navarrese homes the cod is mixed with mushrooms or spinach; a modern version occasionally uses crab or shrimp. Meat-filled peppers are often served with a light tomato or sherry sauce spooned over the top.
Cook's notes
- Jarred roasted piquillo peppers from Navarre are the authentic choice; if unavailable, substitute roasted red bell peppers but they will be less sweet.
- For the cod version, change the soaking water at least three times and taste a small piece after boiling to ensure it is not too salty.
- Prepare the filling up to one day ahead and refrigerate; stuff the peppers just before baking for best texture.
Serve with
Crusty bread, a simple green salad, and a glass of chilled Navarra rosé or Txakoli.
Make ahead and storage
The stuffed peppers can be assembled and refrigerated up to 8 hours before baking. Reheat gently in a 350°F (175°C) oven until hot throughout.
