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Piquillos Rellenos, or stuffed piquillo peppers, are a vibrant Spanish dish that brings together the sweetness of roasted piquillo peppers with savoury fillings.
Hailing from the La Rioja region in northern Spain, these small, intensely red peppers are typically filled with ingredients like seafood, meat, or cheese, resulting in a delightful harmony of flavours.
Piquillos Rellenos are often served as a tapa or appetizer, their bright colour and rich taste making them a highlight at any Spanish table.
What Is Piquillos Rellenos?
Piquillos Rellenos is a traditional Spanish dish where roasted piquillo peppers are stuffed with various fillings, ranging from seafood like crab or shrimp to creamy cheeses or spiced meats.
Piquillo peppers are unique to Spain; their flavour is mild and slightly sweet, with a hint of smokiness from the roasting process. These peppers are relatively small, which makes them ideal for stuffing and serving as bite sized, flavourful treats.
The stuffed peppers are often topped with a light sauce, such as a béchamel or tomato based sauce, which adds depth without overpowering the delicate flavours of the filling.
Piquillos Rellenos are popular throughout Spain and are a common sight in tapas bars, where they are enjoyed with friends over a glass of wine or sherry.
Ingredients and Taste
The star of Piquillos Rellenos is the piquillo pepper itself. These small, triangular peppers are roasted before they’re filled, giving them a tender texture and a mildly smoky flavour.
The filling options are varied, allowing for a wide range of flavours that reflect Spain’s regional diversity. A seafood filling might include crab, shrimp, or cod mixed with breadcrumbs and herbs, while a meat filling could incorporate ground beef, veal, or chorizo.
Cheese stuffed piquillos are also popular, with varieties like goat cheese or manchego adding a creamy contrast to the pepper’s sweetness.
In terms of flavour, Piquillos Rellenos offer a rich interplay of sweet, smoky, and savoury. The peppers themselves bring a gentle sweetness, which is beautifully balanced by the savoury fillings and complemented by any accompanying sauce.
A tomato based sauce enhances the natural sweetness of the peppers, while a béchamel sauce adds creaminess that softens the smoky edge.
Every bite is a blend of textures, the soft piquillo, the richness of the filling, and the smoothness of the sauce, making for an irresistible dish.
A Taste of History
Piquillos Rellenos are rooted in the culinary traditions of La Rioja, a region famous for its wines and piquillo peppers. These peppers, grown specifically in Spain, are hand harvested and fire roasted, which gives them their characteristic smoky flavour.
Historically, the practice of stuffing vegetables was a way to create filling, flavourful dishes that utilized local produce and ingredients.
Over time, the humble piquillo pepper became a canvas for cooks to showcase Spain’s regional flavours, from the seafood rich coasts to the cheese making traditions of the inland areas.
The art of stuffing piquillo peppers evolved as Spanish cuisine embraced the concept of tapas, small shareable dishes meant to be enjoyed slowly and in good company. Today, Piquillos Rellenos represent this tradition of shared dining, offering a taste of Spain’s culinary heritage in every bite.
Piquillos Rellenos (Stuffed Piquillo Peppers) Recipe
Serves: 4 people
Ingredients:
- 12-16 canned piquillo peppers, drained and patted dry
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 250g (about 9 oz) ground beef or pork (or a mix of both)
- 1/4 cup dry white wine
- 1/4 cup breadcrumbs
- 1/4 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
For the Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Salt and pepper to taste
Directions
Preheat your oven to 180°C (350°F). Begin by preparing the filling: In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the finely chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic to the skillet, stirring for another minute until fragrant. Add the ground meat, breaking it up with a spatula, and cook until browned and cooked through. Season with salt and pepper, ensuring a balanced flavour.
Deglaze the skillet with the white wine, stirring to lift any flavourful bits from the bottom. Let the wine simmer until it reduces by half. This step adds depth and a hint of acidity to balance the filling.
Remove the skillet from heat. Stir in the breadcrumbs and heavy cream, mixing well to create a cohesive filling. Adjust seasoning if needed. Allow the mixture to cool slightly to make it easier to handle.
Carefully stuff each piquillo pepper with the meat mixture, using a small spoon. Fill each pepper generously but without overstuffing, to avoid tearing.
Prepare the sauce: In a clean skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 4-5 minutes.
Add the chicken broth and heavy cream to the skillet with the onions and garlic. Season with salt and pepper. Simmer gently, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
Place the stuffed peppers in a baking dish and pour the sauce over them. Bake in the preheated oven for 15-20 minutes until the peppers are warmed through and the sauce is bubbly. Garnish with fresh parsley before serving, and enjoy with crusty bread or a side salad.
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