Piquillo peppers stuffed with tuna

Charo’s latest recommendation is fantastic! Who has never used these delicious piquillo peppers with their wood-oven aroma and stuffed them with all kinds of ingredients? It’s virtually impossible to go wrong, and when the stuffing comes from Conservas Serrats you’re guaranteed a resounding success. We’re already familiar with Charo’s sensational recipes because we’re regular visitors to “Uhmm que rico!!”, the blog where she delights readers with her gastro art. In fact, we’ve picked up lots of tips there ourselves. Today we’re off for some quality bread and fine red wine. Enjoy!

Ingredients (for 12-16 peppers)

  • 2 spring onions
  • 2 cloves of garlic
  • 1 tomato
  • 3 cans of Conservas Serrats tuna
  • ½ litre of béchamel sauce
  • 16-16 piquillo peppers for stuffing
  • 4-6 piquillo peppers for the sauce
  • Salt
  • Oil

Directions

  • Start by making the béchamel sauce, not too thick and not too thin, and set aside
  • Finely chop the spring onions, the green pepper, the garlic cloves and the tomato, then fry lightly with the oil in a pan. Next, add the tuna and fry gently for a few minutes
  • Add half the béchamel sauce, bind with the other ingredients and leave to cool. Stuff the piquillo peppers with this mixture
  • Blend the remaining béchamel sauce and piquillo peppers in a food mixer
  • Place the peppers in an ovenproof dish, cover with the sauce from the food mixer and bake at 160º for about 10 minutes

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