How many stuffed pepper recipes do you know? Lots of them I’m sure, because they’re very versatile. Hot and cold, with all sorts of fillings. Today we’ll try David‘s recipe, some mouth-watering peppers stuffed with White Tuna and prawns. The recipes you can find on his blog, La cocina de Gibello, are also also mouth-watering.
Try these peppers, and tell us how they went 😉
- Piquillo peppers – 2 tins
- Prawns – 1/2 kilo (chopped)
- White Tuna – one tin
- Flour – 3 tbsp
- Olive oil
- Powdered garlic
- Cooking cream – 200 ml
- Tomato passata
- Heat 2 or 3 tbsp of olive oil in a pan. When it’s hot, add the prawns (they can be cooked or raw), finely chopped, and the tin of White Tuna. Sprinkle some chopped parsley and powdered garlic.
- Once the prawns are cooked, remove it all from the pan, which will stay on the cooker.
- Add some more olive oil and add the flout to make the bechamel. You have to sauté the flour for two minutes so that it loses its raw taste. Next, gradually add milk, while stirring, until the bechamel is ready.
- When we see that the bechamel is almost ready, add the prawns and White Tuna again and stir well so they blend into the mixture. Taste to see if it needs some salt. (David tells us that he doesn’t add salt, because the taste left by the seafood is already flavoursome enough, but that’s up to you to decide).
- Remove from the heat and leave to cool until the peppers can be filled (leave a couple of empty peppers aside).
- On an oven tray, pour a tomato passata base and add the stuffed peppers.
- Prepare the sauce: add the cream, the empty peppers you set aside and some tomato passata in a blender bowl and mix with a blender.
- Pour the sauce over the peppers and cook in the oven at 180 degrees for 20 minutes.
Delicious, thanks David!