Easy

Vegetable-stuffed piquillo peppers

Name: Vegetable-stuffed piquillo peppers
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Piquillo peppers (16 whole drained peppers); 100 g Spring Onion (trimmed); 180 g Leek (trimmed); 180 g Carrot (peeled); 100 g Green pepper (deseeded); 200 g Mushrooms (cleaned); 4 g Garlic (peeled); 60 g Plain flour (20 g filling and 40 g outer coating); 100 g Egg (2 medium, shells excluded, beaten); 250 g Vegetable stock (prepared); 30 g Extra virgin olive oil (for softening the vegetables); 4 g Parsley (chopped); 2 g Salt (for filling); 300 g Extra virgin olive oil (frying medium; estimated uptake 10%)

Piquillo peppers filled with vegetables and mushrooms, bound with stock and coated in a thin layer of egg and flour before browning.

45 minprep

40 mincooking

4servings

1.331 kcalwhole recipe

333 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegetarian Starter 1 to 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

View full classification 24 tags

Diet

Vegetarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

SautéingFrying

Appliances

Frying panCasserole

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreLow calorie

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Piquillo peppers 16 whole drained peppers 400 g
Spring Onion trimmed 100 g
Leek trimmed 180 g
Carrot peeled 180 g
Green pepper deseeded 100 g
Mushrooms cleaned 200 g
Garlic peeled 4 g
Plain flour 20 g filling and 40 g outer coating 60 g
Egg 2 medium, shells excluded, beaten 100 g
Vegetable stock prepared 250 g
Extra virgin olive oil for softening the vegetables 30 g
Parsley chopped 4 g
Salt for filling 2 g
Extra virgin olive oil frying medium; estimated uptake 10% 300 g

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Let’s get cooking

Method

Finely chop the spring onion, thoroughly washed leek, carrot, green pepper and garlic. Soften in 30 g oil with the salt over medium-low heat for 12 minutes, stirring.
Add the finely chopped mushrooms and cook for 8-10 minutes until their liquid evaporates. Add 20 g flour and stir for 2 minutes. Pour in the vegetable stock and cook for 5 minutes, stirring until thick. Spread in a shallow dish and cool slightly for about 20 minutes.
Pat the piquillo peppers dry and fill all 16 with the mixture without tearing them. Distribute the remaining 40 g flour in a thin layer over their surfaces and dip in the beaten eggs. Heat the other 300 g oil to about 170°C and fry in batches for 2-3 minutes, turning until the egg coating is set and golden.
Drain on kitchen paper and serve four peppers per person with all the parsley. Do not serve the frying oil. If beaten egg remains after coating, cook it completely in a non-stick pan and share it as a small accompaniment; do not store it raw after contact with the coating.

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