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Ingredients
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For the Stuffed Piquillo Peppers
For Garnish
Method
Preparation of the Bacalao Filling
- 1
Soak the Cod
Rinse the salted cod under cold water and soak it in water for 24 hours, changing the water several times to remove excess salt.
- 2
Cook the Cod
After soaking, drain the cod and place it in a saucepan. Cover with fresh water and bring to a boil. Reduce heat and simmer for about 15 minutes until tender. Drain and let it cool.
- 3
- 4
Mix with Cream Cheese
In a bowl, combine the cooked cod mixture with cream cheese, chopped chives, black pepper, and paprika. Mix until well combined and creamy.
Stuffing and Baking the Peppers
- 5
Stuff the Peppers
Carefully open each piquillo pepper and remove any seeds. Fill each pepper with the bacalao filling using a small spoon.
- 6
Arrange and Drizzle
Place the stuffed peppers on a baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with additional paprika if desired.
- 7
Bake the Peppers
Preheat the oven to 180°C (350°F). Bake the stuffed peppers for about 15-20 minutes, or until heated through and slightly golden on top.
Garnishing and Serving
- 8
Garnish
Once out of the oven, transfer the stuffed piquillo peppers to a serving platter. Garnish with chopped chives.
- 9
Serve
Serve warm as an appetizer or main dish, drizzled with additional olive oil if desired.
