Cañas de Pimiento

Tender red peppers stuffed with a creamy meat filling. The glossy sauce coats the dish, releasing aromas of roasted pepper and reduced white wine.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 650
• Protein: 35 g
• Carbs: 34 g
• Fat: 36 g

Ingredients

• 8 piece Red bell pepper ( whole )
• 250 g Ground beef 15% fat ( fresh )
• 250 g Ground pork ( fresh )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 30 g Wheat flour
• 250 ml Whole milk
• 20 g Minimum butter sweet
• 30 ml Extra virgin olive oil
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg
• 12 piece Piquillo peppers ( drained and patted dry )

Instructions

1. Roasting and preparation

   Place the whole red peppers under the oven grill. Turn regularly until the skin blisters and blackens. Remove, cover for 10 minutes, then remove the skin and seeds. Meanwhile, carefully drain the Piquillo peppers.

2. Sucs and aromatics

   In a skillet with olive oil, sauté the chopped onion and garlic without browning. Add the beef and pork, sear over high heat, breaking up the pieces with a spatula.

3. Dusting and binding

   Sprinkle the flour over the meat. Stir for 2 minutes to cook the roux, then gradually pour in the milk. Stir until the stuffing thickens and coats the spoon.

4. Filling the cañas

   Season with salt, pepper, and nutmeg. Stuff each Piquillo pepper with the filling. Use the roasted red pepper strips to line the dish or double the rolls. Arrange tightly in a baking dish.

5. Final cooking

   Drizzle with white wine and butter. Bake at 180°C. Baste halfway through cooking until the juice is syrupy and the peppers are glossy.

Chef's tips

• Do not over-salt at the beginning, as the reduction of white wine concentrates the flavors.
• If the filling is too loose, continue cooking for a few minutes to evaporate the moisture from the milk.

Storage

Store for up to 3 days in the refrigerator. Reheat gently in the oven at 150°C to preserve the creaminess of the filling.