The piquillo peppers They are a classic that we can prepare with a wide variety of fillings, and even take advantage of some leftovers, we can eat them hot or cold and also leave them prepared in advance.
On this occasion I have prepared some piquillo peppers stuffed with vegetables, taking advantage of summer vegetables. A great vegetarian plate that as a starter or for a dinner is very good.
Piquillo peppers stuffed with vegetables
Author Montse Morote
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- A can of piquillo peppers (12 peppers)
- 2 green peppers
- 3 tomates
- 1 Zucchini
- 1 cebolla
- 2 cloves of garlic
- 1 eggplant
- 4 tablespoons of liquid cream
- 2 tablespoons of tomato sauce
- Buy
- shawl
- Oregano and pepper
Preparation
- We wash the vegetables and cut them into small pieces.
- We put a frying pan with oil, sauté the garlic and onion, when it begins to take color we will add the other vegetables and let them cook for about 10 minutes.
- After this time we will put the fried tomato and let it cook for another 5 minutes, then we will add a little salt, oregano, pepper and half a glass of water, we will leave it until they are cooked to our liking.
- When they are done, we will put the liquid cream, we will mix everything well, we will taste the salt and pepper, we will turn off the heat and let it rest and cool a little.
- Then we will begin to fill the peppers with this filling, we will leave a little aside for the sauce and we will fill them and put them on a tray.
- For the sauce we will take a little of the vegetables and crush them, if it is too thick we will add a little water. and We cover the peppers.
- It is a very good and light sauce.
- We can serve them hot or cold.