Stuffed Piquillo Peppers are commonly served in Spain. The filling for this recipe includes a mixture of shrimp, tomato-pepper bechamel sauce, and Manchego cheese!
Because the red piquillo peppers are preserved and jarred, you don’t have to spend time preparing the peppers before stuffing them.
Stuffed Piquillo Peppers
- 3 290g jars of red piquillo peppers, whole, drained from liquid
- 3 Tbsp butter
- 5 Tbsp all-purpose flour
- 14oz whole milk
- 1 tsp salt
- ½ white onion, small dice
- 1 clove garlic, minced
- 1 cup canned tomato puree, or tomate frito
- 3 Tbsp olive oil
- 6 oz cleaned shrimp, cut in ¼” slices
- 2oz grated Manchego cheese
- Salt and freshly ground black pepper, to taste
- Drain peppers from liquid and reserve on paper towels.
To make a bechamel sauce for the filling, start with creating the roux:
- For the roux, melt 3 Tbsp butter and add the flour and stir on medium heat with a rubber spatula to ensure the roux cooks evenly.
- Take roux off the heat after about ten minutes, or when the flour is cooked and the roux is a pale yellow color.
- In a separate bowl, warm the milk until it is just below simmering.
- Slowly whisk in the hot milk into the hot roux, cooking over low heat.
- Make sure to add a small amount of milk at a time, combining thoroughly to avoid any lumps.
- When you have added all the milk and achieved the desired thick consistency, taste the bechamel and adjust seasoning with salt.
- You want the bechamel mixture to be very thick at this stage. Turn off heat and cover the bechamel with plastic wrap.
- In a medium saute pan with 2 Tbsp melted butter, cook the onion over medium heat for 10-12 minutes.
- Add the tomato puree or tomate frito and cook for an additional 30 minutes.
- Add the garlic clove and cook for an additional 10 minutes.
- Blend the onion and tomato mixture with 1 jar of the preserved piquillo peppers and add in the olive oil.
- Blend until smooth and fully emulsified.
- Take half of this tomato pepper sauce and whisk it fully into the warm bechamel filling.
- Take the two ounces of grated Manchego cheese and fold this cheese into the mixture.
- After you add the cheese, taste the mixture for seasoning levels. Adjust with salt & pepper if necessary.
- Cool this filling mixture down at room temperature.
- Peel and clean the shrimp.
- Salt shrimp and blanch in boiling salted water for 2-3 minutes, and then remove from hot water and cut into ¼” pieces.
- Mix the par-cooked shrimp with the tomato-pepper bechamel sauce and adjust seasoning level if needed.
- Using a small spoon, carefully spoon the shrimp filling into the remaining drained piquillo peppers, pressing down the filling with the spoon to fully stuff the peppers.
- Pour the remaining tomato-pepper sauce on the bottom of a casserole dish.
- Carefully place the whole peppers stuffed with shrimp mornay filling on top of the tomato-pepper sauce.
- Bake in a 300F oven for 45 minutes, or until the dish is fully hot throughout and the shrimp are cooked through.
- Serve hot, with extra sauce from the casserole dish poured on top of the stuffed peppers.
This makes for a really amazing appetizer, or even an entree.