Pimientos del Piquillo Rellenos (Spanish Stuffed Piquillo Peppers Recipe)

Piquillo peppers stuffed with seafood or cheese, baked in a light sauce.

Ingredients (Serves 4)

For the Peppers

• 12 piquillo peppers (jarred, drained)

• 2 tbsp olive oil

Seafood Filling (Option 1)

• 200 g shrimp or mixed seafood, finely chopped

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 100 ml heavy cream

• Salt and black pepper, to taste

Cheese Filling (Option 2)

• 200 g ricotta or cream cheese

• 50 g grated Manchego or Parmesan

• Fresh herbs (parsley or chives), chopped

• Salt and black pepper, to taste

For the Sauce

• 200 ml light tomato sauce or cream sauce

• 1 tbsp olive oil

Preparation

1. Prepare the filling:

   • Seafood version: Sauté onion and garlic in olive oil until soft. Add seafood and cook briefly. Stir in cream, season, and let cool.

   • Cheese version: Mix ricotta or cream cheese with grated cheese, herbs, salt, and pepper until smooth.

2. Stuff the peppers:

   • Gently fill piquillo peppers with the prepared filling, being careful not to tear them.

3. Prepare the sauce:

   • Spread tomato or cream sauce evenly in a baking dish.

4. Bake:

   • Arrange stuffed peppers in the dish.

   • Drizzle with olive oil and bake at 180°C (350°F) for 20–25 minutes until heated through and lightly bubbling.

5. Serve:

   • Serve warm, spooning sauce over the peppers.

Serving Suggestions

• Serve as a tapas dish, starter, or light main course.

• Pair with Spanish white wine such as Albariño or Verdejo.

Cooking Tips

• Handle piquillo peppers gently—they are delicate.

• Let stuffed peppers rest briefly before serving for best flavor.

• Both seafood and cheese fillings can be prepared in advance.