Pimientos Rellenos

Tender, fleshy peppers hiding a creamy, bound filling flavored with smoked paprika. A texture that holds perfectly under the fork, releasing a short, savory juice.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 588
• Protein: 18 g
• Carbs: 34 g
• Fat: 39 g

Ingredients

• 8 piece Red bell pepper ( whole for roasting )
• 400 g Pork and beef stuffing ( minced )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 tbsp Wheat flour
• 100 ml Whole milk
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 12 piece Piquillo peppers ( drained and patted dry )

Instructions

1. Preparing the peppers

   Place the red peppers under the oven grill until the skin blisters and blackens. Place them in a bag to peel easily. Remove the seeds without tearing the flesh. Carefully drain the Piquillo peppers.

2. Sautéing the aromatics

   In a skillet, heat the olive oil. Add the chopped onion and garlic. They should become translucent and soft without browning.

3. Cooking and binding the filling

   Add the pork and beef mince. Sear over high heat. Dust with wheat flour and mix. Gradually pour in the whole milk while stirring: the filling should coat the spoon and become creamy. Season with smoked paprika, salt, and pepper.

4. Stuffing

   Using a small spoon, gently fill the red peppers and the Piquillo peppers with the cooled preparation. Do not pack too tightly to avoid tearing.

5. Oven finish

   Arrange the peppers in a baking dish. Drizzle with a little olive oil. Bake at 180°C for 15 minutes until the peppers are hot and the juices start to run.

Chef's tips

• If the filling is too thin, let it reduce for a few more minutes over low heat.
• Allow the filling to cool before stuffing to prevent the peppers from tearing.

Storage

Can be kept for 3 days in the fridge. The flavor intensifies the next day, so feel free to prepare them in advance.