Filled bell peppers
Have you tried filled bell peppers? In Spain, they are also known as 'bishop's miters' (sombreritos de obispo) due to their shape." They are curious peppers, small and semi-spicy, and delicious filled or pickled. Try this recipe sent by Isabel (from La Hormiga Tenaz); it's perfect as a side dish or appetiser.
Take note of this recipe for bell peppers filled with cheese and Cantabrian anchovies for the next time you have guests at home, they will love it!
- Bell peppers - 500 ml
- White wine vinegar - 500 ml
- Anchovies from The Bay of Biscay
- Cream cheese
- Extra virgin olive oil
- Wash the bell peppers, cut the peduncle and empty the seeds.
- Heat the vinegar and water in a saucepan, add a pinch of salt and the peppers. Leave them to blanch for a few minutes, without allowing them to soften too much.
- Remove them from the saucepan and place them face down on absorbent paper to remove excess water.
- Cut the Cantabrian anchovy fillets in half.
- Place the cheese spread in a pastry bag.
- Fill the Bishop's miters with anchovies and cheese.
- Once filled, place them in a glass jar with garlic, oregano and extra virgin olive oil.
- Leave them to cool in the fridge.
Delicious and with a presentation of 10; Thank you Isabel!
If you like this recipe, you can prepare it at home with:
Cantabrian anchovies in olive oil. 50 g tin
Cantabrian anchovy fillets in olive oil, carefully selected by Serrats, in olive oil.Buy