Codfish Filled Piquillo Peppers Recipe
(With cod and bechamel sauce)
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Ingredients
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Filling
Bechamel Sauce
Topping
Method
Filling
- 1
- 2
Cook the Cod
Add the codfish to the skillet, season with salt and black pepper, and cook for about 5-7 minutes, flipping halfway through, until the fish is cooked through and flakes easily.
- 3
- 4
Stuff the Peppers
Carefully stuff each piquillo pepper with the flaked codfish mixture. Set aside.
Bechamel Sauce
- 5
- 6
Add the Milk
Slowly pour in the milk, whisking constantly to avoid lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.
- 7
Season the Sauce
Add salt and a pinch of nutmeg to the bechamel sauce, mix well, and remove from heat.
Assembly
- 8
Preheat Oven
Preheat your oven to 180°C (350°F).
- 9
Arrange the Peppers
In a baking dish, arrange the stuffed piquillo peppers. Pour the bechamel sauce over the peppers, ensuring they are well coated.
- 10
Add Cheese
If using, sprinkle grated cheese over the top of the bechamel sauce.
- 11
Bake
Drizzle olive oil over the top and bake in the oven for 20-25 minutes until the top is golden and bubbly.
- 12
Serve
Remove from the oven, let cool slightly, and serve warm.
