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Vegetable-stuffed piquillo peppers in tomato cream sauce

Name: Vegetable-stuffed piquillo peppers in tomato cream sauce
Prep time: 70 min
Cook time: 35 min
Total time: 105 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Piquillo peppers (16 drained peppers); 100 g Spring Onion; 100 g Green pepper; 180 g Green garlic; 100 g Artichoke (2 hearts); 150 g Mushrooms; 80 g Plain flour (40 g filling and 40 g coating); 500 ml Milk; 500 ml Tomato sauce; 30 ml Worcestershire sauce; 100 ml Cream; 100 g Egg (2 eggs); 80 ml Extra virgin olive oil (Estimated amount consumed: 50 ml filling and 30 ml frying; frying bath extra); 3 g Parsley; 2 g Salt

Total time1 h 45 min Preparation 40 min · Cooking 35 min · Resting 30 min

Preparation excluding the indicated waiting: 40 min · Cooking: 35 min · Resting: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Worcestershire sauce. Usual composition; check the label or the dough/sauce recipe: Worcestershire sauce. Milk: Ingredient to check: Milk, Cream. Mustard: Ingredient to check: Worcestershire sauce. Usual composition; check the label or the dough/sauce recipe: Worcestershire sauce. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce, Worcestershire sauce.

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Vegetable-stuffed piquillo peppers in tomato cream sauce. Standard Worcestershire sauce contains fish: check the label when serving someone with an allergy.

Jump to steps

40 minpreparation excluding indicated waiting

35 mincooking

30 minResting

4servings

2.256 kcalwhole recipe

564 kcalper serving

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 45 min Preparation 40 min · Cooking 35 min · Resting 30 min

Preparation excluding indicated waiting: 40 min · Cooking: 35 min · Resting: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Spanish

Allergens

View full classification 9 tags

Diet

Pescatarian

Dish type

Main course

Meal

Lunch

Preparation

Boiling

Appliances

Casserole

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop spring onion, green pepper, spring garlic and trimmed artichoke hearts. Soften in 50 ml oil for 8 minutes. Add chopped mushrooms and cook for 4 minutes.
Stir in 40 g flour for 2 minutes and gradually add milk. Add the salt and cook for 5 minutes until thick. Spread in a dish and cool for 30 minutes.
Heat tomato sauce with Worcestershire sauce and cream for 3 minutes.
Carefully Fill piquillo peppers, coat in 40 g flour and beaten egg and fry in batches until golden. Drain on kitchen paper.
Put peppers in the sauce and heat gently for 10 minutes. Serve with parsley.