Vegetable-stuffed piquillo peppers
Total time1 h 25 min Preparation and possible waiting 45 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 45 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 25 min Preparation and possible waiting 45 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 45 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Method
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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.
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Add the finely chopped mushrooms and cook for 8-10 minutes until their liquid evaporates.
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Add 20 g flour and stir for 2 minutes.
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Pour in the vegetable stock and cook for 5 minutes, stirring until thick.
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Spread in a shallow dish and cool slightly for about 20 minutes.
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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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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