Piquillo peppers stuffed with bechamel, special Easter

We start this day with joy, it seems that the rain has given us a bit of a truce, at least this Palm Sunday. That is why today I have brought you this recipe for piquillo peppers stuffed with béchamel sauce, to celebrate with a good lunch these days of Easter.

The piquillo peppers They are a very good food for any dish, since it fits everything. We can also make fillings, such as sauteed or uncooked in any salad top.

Ingredients

• 12 piquillo peppers.
• 300 g of minced meat (pork or chicken).
• 1 onion.
• 1 green pepper
• 1 tomato.
• 2 garlic cloves.
• Olive oil.
• Salt
• Thyme.
• Oregano.
• Water.
• White wine for cooking.
• Grated cheese.

For bechamel:

• Olive oil.
• Flour.
• Milk.
• Salt
• Nutmeg.

Preparation

To make this recipe from piquillo peppers The first thing we have to do is prepare the carne. To do this, we will peel and wash all the vegetables very well. Afterwards, we will chop everything very well and we will make a sauce with everything. In a frying pan we will put a good background of olive oil, then we will add in this order: garlic, onion, green pepper and tomato.

When all this is well poached we will add the meat and stir well so that it takes on flavor. We will add a splash of white wine and when the alcohol has evaporated we will add water to cover a little and leave reducir until there is no broth. In addition, we will add the spices.

While the meat is being made, we will prepare the peppers. So, we will take them out of their can and dry it a bit and remove the seeds. In a frying pan, we will put a drizzle of oil and we will sauté all the piquillo peppers for at least 5 min, one round and round.

We will also prepare the bechamel. In a saucepan, we will put a drizzle of olive oil to which we will add 3-4 tablespoons of flour (depending on the amount we want to make of béchamel). We will stir well with a rod and gradually pour in little drips of milk, until we get a light medium cream.

When everything is done, it's time to make these piquillo peppers stuffed with bechamel. We will take the peppers and we will fill it with the meat and, we will place them in a baking dish. We will add the bechamel and grated cheese on top and we will put it in the oven at 180ºC for about 20 minutes or until we see that the cheese is completely melted and golden.

More information - Peppers stuffed with mushrooms and beef

More information about the recipe