Preserved red bell peppers
Fleshy red bell peppers, cooked, peeled and preserved in liquid. They have a soft texture and sweet vegetable flavour and are a different variety from piquillo peppers.
What it offers and why to use it
Fleshy red bell peppers, cooked, peeled and preserved in liquid. They have a soft texture and sweet vegetable flavour and are a different variety from piquillo peppers. Drain and weigh before adding to a filling or blending into sauce. Pair with onion and garlic for fish meatballs, or slice for salads and toasts.
Fleshy red bell peppers, cooked, peeled and preserved in liquid. They have a soft texture and sweet vegetable flavour and are a different variety from piquillo peppers.
From shopping to cooking
Choose
Choose whole or sliced preserved red bell peppers and check the drained weight. Check for added oil, sugar or salt, as these change the sauce.
Store
Store unopened as labelled and discard bulging or damaged cans. Once opened, transfer to a sealed container, refrigerate and follow the manufacturer use-by period.
Prepare
Drain and weigh before adding to a filling or blending into sauce. Pair with onion and garlic for fish meatballs, or slice for salads and toasts.
How to make the most of it
Good pairings
Drain and weigh before adding to a filling or blending into sauce. Pair with onion and garlic for fish meatballs, or slice for salads and toasts.
How to substitute it
In sauce use home-roasted red bell pepper, peeled and deseeded, at the same trimmed weight. Piquillo peppers change both variety and flavour; adjust intensity and salt.
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