Pimientos Rellenos (Stuffed Peppers)

🛒 Ingredients

• Piquillo Peppers (jarred) 100 g · 30 kcal
• Desalted Cod Fillet 100 g · 82 kcal
• Onion 50 g · 20 kcal
• Garlic 6 g · 9 kcal
• Olive Oil 15 g · 132 kcal
• Wheat Flour 10 g · 36 kcal
• Whole Milk 100 g · 60 kcal

👨‍🍳 Instructions

1. Drain the piquillo peppers and gently pat them dry; set aside.
2. Flake the desalted cod, ensuring no bones or skin remain, then set aside.
3. Finely chop the onion and garlic.
4. In a pan, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, then add the garlic and cook for another minute until fragrant.
5. Add the flaked cod to the pan and cook for 2-3 minutes, stirring gently, then remove from heat and set aside.
6. To make the béchamel, melt the remaining olive oil in a saucepan over medium heat, then whisk in the flour to create a roux.
7. Gradually whisk in the whole milk, a little at a time, ensuring no lumps form, until the sauce thickens and is smooth.
8. Season the béchamel with salt, pepper, and a pinch of nutmeg. Stir in the cooked cod mixture.
9. Carefully stuff each piquillo pepper with the cod béchamel filling.
10. Arrange the stuffed peppers in an oven-safe dish. You can drizzle with a little extra olive oil if desired.
11. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and bubbling.
12. Serve warm, optionally garnished with fresh parsley.