Piquillo Peppers Stuffed With Blood Sausage (pimientos Del Piquillo Rellenos De Morcilla)
Piquillo Peppers Stuffed with Blood Sausage, or Pimientos del Piquillo Rellenos de Morcilla, is a classic dish from Extremaduran cuisine that combines the smoky sweetness of piquillo peppers with the rich and savory flavor of blood sausage. This dish is perfect as an appetizer or a tapa, and it's sure to impress your guests with its unique flavors.
Ingredients
- 8 piquillo peppers
- 200g blood sausage, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the crumbled blood sausage to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper to taste.
- Carefully stuff each piquillo pepper with the blood sausage mixture and place them in a baking dish.
- Bake the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers are heated through.
- Serve the piquillo peppers stuffed with blood sausage hot as an appetizer or tapa.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 8g
- Carbohydrates
- 12g
- Fat
- 10g
Supplies
Baking dish Skillet
Tools
Oven Spoon
Serving suggestions
Serving suggestions: Serve the stuffed peppers with a side of crusty bread and a glass of Spanish red wine.
Tips & tricks
Tips: If you can't find piquillo peppers, you can use roasted red bell peppers as a substitute.
Cost
$10