Pimientos del piquillo rellenos de carne is a classic Spanish tapa or starter from the Navarra region, featuring sweet, slightly smoky roasted red peppers stuffed with a savory ground meat mixture, often bound with a rich béchamel or tomato sauce. The combination of the tender, tangy pepper with the hearty, seasoned meat filling makes it a comforting and elegant dish that works well for both casual dinners and festive gatherings. This recipe uses a simple tomato-based sauce to keep the flavors bright and balanced, letting the peppers and meat shine.
Ingredients
- 12 pimientos del piquillo (from a jar or can, drained) – about 12 oz (340 g)
- 1 tbsp (15 ml) olive oil
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef (85% lean)
- 1/2 tsp smoked paprika (pimentón)
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1/4 cup (60 ml) dry white wine (optional)
- 1/2 cup (120 ml) beef or chicken broth
- 1/2 cup (50 g) breadcrumbs (or use 1/2 cup cooked rice)
- 1 large egg, lightly beaten
- 2 tbsp (8 g) fresh parsley, chopped
- For the sauce: 1 tbsp (15 ml) olive oil
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 garlic cloves, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Season with smoked paprika, cumin, salt, and pepper. If using wine, pour it in and let it cook off for 2 minutes.
- Stir in the broth and breadcrumbs (or rice). Cook for 2 minutes until the mixture thickens slightly. Remove from heat and let cool for 5 minutes. Stir in the beaten egg and parsley.
- Carefully open each piquillo pepper (they are delicate) and stuff with about 2 tablespoons of the meat mixture. Do not overstuff; the peppers should close easily. Place the stuffed peppers in a baking dish, seam side down.
- Make the sauce: In a separate saucepan, heat 1 tbsp olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Add crushed tomatoes, sugar (if using), and salt. Simmer for 10 minutes until slightly thickened.
- Pour the sauce over the stuffed peppers. Cover the dish with foil.
- Bake for 20 minutes. Remove foil and bake for another 10 minutes, until the sauce is bubbly and the peppers are heated through.
- Let rest for 5 minutes before serving. The internal temperature of the meat filling should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat.
Tips
- Handling piquillo peppers: They are fragile. Drain them gently and pat dry. If a pepper tears, don’t worry; just overlap the edges when stuffing.
- Make ahead: You can assemble the dish a day ahead and refrigerate, then bake when ready. Add 10 minutes to the baking time if baking from cold.
- Substitutions: Use ground turkey or chicken for a lighter version (cook to 165°F/74°C). For a vegetarian option, substitute cooked lentils or mushrooms for the meat.
- Breadcrumbs vs. rice: Breadcrumbs give a firmer texture; rice makes it softer. Both help bind the filling.
Serving Suggestions
Serve these stuffed peppers as a tapa with crusty bread, or as a main course with a simple green salad and roasted potatoes. They also pair well with a glass of Spanish red wine like Rioja.
Variations
- With béchamel: Instead of tomato sauce, top the peppers with a classic béchamel sauce and sprinkle with grated Manchego cheese before baking.
- Seafood twist: Replace the beef with cooked shrimp or flaked white fish, and use a light tomato or white wine sauce.
- Spicy kick: Add a pinch of cayenne or a chopped chili to the meat mixture for heat.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions on medium power for 2-3 minutes, but the peppers may soften more.
Frequently Asked Questions
Can I use fresh piquillo peppers? Fresh piquillo peppers are hard to find outside Spain. If you do find them, you’ll need to roast, peel, and seed them first. Jarred or canned are the standard and work perfectly.
How do I keep the peppers from tearing when stuffing? Be gentle. Use your fingers to open them slowly. If a pepper tears, it’s okay; just place it seam side down and the sauce will hold it together.
Can I make this dish gluten-free? Yes, use gluten-free breadcrumbs or cooked rice instead of regular breadcrumbs. Ensure your broth is gluten-free.
What can I use instead of ground beef? Ground pork, veal, or a mix of beef and pork work well. You can also use ground chicken or turkey; just adjust the cooking temperature to 165°F (74°C).
Can I freeze the cooked dish? Yes, you can freeze the assembled, unbaked dish for up to 3 months. Thaw overnight in the refrigerator before baking. The texture of the peppers may soften slightly after freezing.
Why is my sauce too thin? Simmer the sauce longer to reduce it, or add a teaspoon of tomato paste to thicken it. Also, make sure not to add extra broth to the sauce.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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