lunch · everyday
Piquillo peppers stuffed with cod
Navarra-style piquillo peppers filled with creamy cod béchamel, baked in a piquillo pepper sauce.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Poach the cod until it flakes, then flake it.
-
2
Cook onion and garlic, add cod, then make béchamel in the pan; cool.
-
3
Fill the piquillos with the cod mixture.
-
4
Blend sauce ingredients after softening the onion; pour into a baking dish.
-
5
Arrange stuffed peppers on the sauce and bake at 190°C (375°F) for 15 minutes.
