Pimientos Del Piquillo Rellenos (stuffed Piquillo Peppers)

Pimientos del Piquillo Rellenos, or Stuffed Piquillo Peppers, are a delicious and popular dish in Minorcan cuisine. These peppers are typically filled with a savory mixture and then cooked to perfection, resulting in a flavorful and satisfying appetizer or main course.

Pimientos Del Piquillo Rellenos (stuffed Piquillo Peppers)

Ingredients

  • 12 piquillo peppers
  • 1 cup cooked rice
  • 1/2 lb ground pork
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth
  • 2 tbsp olive oil

Instructions

  1. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and cook until softened.
  2. Add the ground pork to the skillet and cook until browned, breaking it up with a spoon as it cooks.
  3. Stir in the minced garlic, paprika, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes.
  4. Remove the skillet from the heat and stir in the cooked rice. Let the filling mixture cool slightly.
  5. Carefully stuff each piquillo pepper with the pork and rice filling and place them in a baking dish.
  6. In a separate bowl, mix together the tomato sauce and chicken broth. Pour this mixture over the stuffed peppers.
  7. Cover the baking dish with foil and bake in a preheated oven at 375°F for 20 minutes.
  8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
10g
Protein
8g
Fat
9g

Supplies

Baking dish Foil

Tools

Skillet Spoon Bowl

Serving suggestions

Serve the Stuffed Piquillo Peppers as an appetizer with a side of crusty bread and a glass of Spanish red wine.

Tips & tricks

For a vegetarian version, substitute the ground pork with cooked lentils or chickpeas.

Cost

$15