Pimientos Rellenos (Spanish Stuffed Peppers)

🧂 Ingredients

• 12 Piquillo peppers(Look for whole piquillo peppers, not strips, for stuffing. They are naturally sweet and not spicy.)
• 300 g Salt cod (bacalao)(Ensure the salt cod is thoroughly desalted before use.)
• 1 medium Yellow onion(Finely diced.)
• 2 cloves Garlic(Minced.)
• 2 tablespoons Olive oil
• 1 tablespoon All-purpose flour
• 200 ml Milk(Whole milk is recommended for richness.)
• 200 ml Tomato sauce(A smooth, good quality tomato passata or pureed tomatoes.)
• 2 tablespoons Fresh parsley(Finely chopped, for garnish.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the Salt Cod: If your salt cod is not already desalted, soak it in cold water for at least 24 hours, changing the water 3-4 times. Once desalted, drain the cod, place it in a saucepan, cover with fresh water, and gently poach over low heat for about 10-15 minutes, or until the fish flakes easily. Drain the cod, remove any skin and bones, and flake the flesh into small pieces. Set aside.

   ⏱️ 24+ hours (soaking) + 15 minutes (poaching)
2. 2

   Make the Béchamel Base: In a medium saucepan, heat the olive oil over medium heat (175°C / 350°F). Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring, until the sauce thickens to a béchamel consistency, coating the back of a spoon. This should take about 5-8 minutes.

   ⏱️ 15 minutes
3. 3

   Combine Filling: Remove the béchamel from the heat. Gently fold in the flaked salt cod and half of the tomato sauce (about 100ml). Season with salt and black pepper to taste. Remember that salt cod can be salty, so taste before adding too much salt. The mixture should be moist but not overly wet.

   ⏱️ 5 minutes
4. 4

   Stuff the Peppers: Carefully open the piquillo peppers, if they are not already slit. Gently spoon the salt cod mixture into each pepper, filling them without overstuffing. You want the filling to stay inside when served.

   ⏱️ 10 minutes
5. 5

   Simmer the Peppers: Pour the remaining tomato sauce (about 100ml) into a shallow pan or skillet that can hold the peppers in a single layer. Gently place the stuffed peppers into the sauce. Cover the pan and simmer over low heat (150°C / 300°F if using an oven, or low stovetop heat) for about 15-20 minutes, allowing the flavors to meld and the peppers to heat through. The sauce should lightly coat the peppers.

   ⏱️ 20 minutes
6. 6

   Serve: Carefully arrange the warm stuffed peppers on a serving platter. Spoon a little of the simmering tomato sauce over them. Garnish with fresh chopped parsley. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Piquillo peppers are naturally sweet and have a mild, smoky flavor; they are not spicy.
• ✓Avoid overstuffing the peppers to ensure the filling stays contained during simmering.
• ✓The tomato sauce should be just enough to coat the peppers lightly, creating a flavorful base rather than a heavy stew.

🔄 Variations

• For a different flavor profile, substitute flaked canned tuna (drained) or cooked crab meat for the salt cod.
• Add a pinch of nutmeg to the béchamel for extra warmth.
• Incorporate finely chopped hard-boiled egg into the filling for added texture.

🥗 Nutrition

Per serving