Peppers Stuffed With Salted Cod (pimientos Rellenos De Bacalao)
Peppers Stuffed with Salted Cod (Pimientos Rellenos de Bacalao) is a traditional dish from Extremaduran cuisine, featuring the unique flavors of salted cod and sweet peppers.
Ingredients
- 4 large red bell peppers
- 1 pound salted cod, soaked and flaked
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup breadcrumbs
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the flaked salted cod to the skillet and cook for 5-7 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the breadcrumbs and parsley. Season with salt and pepper to taste.
- Stuff the peppers with the salted cod mixture and place them in a baking dish.
- Bake for 30-35 minutes, or until the peppers are tender and the filling is golden brown.
- Serve the stuffed peppers hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Baking dish Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Peppers Stuffed with Salted Cod with a side of crusty bread and a green salad for a complete meal.
Tips & tricks
Soak the salted cod in water for 24-48 hours, changing the water several times, to remove excess salt before using it in the recipe.
Cost
$15