Stuffed Piquillo Peppers

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

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.

Ingredients

  • 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

Instructions 

  • 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.

Notes

This is a great dish to make a day in advance of a dinner party and bake when you are ready to serve.
This makes for a really amazing appetizer, or even an entree.
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