In a small saucepan melt the butter. Once melted, stir in the flour and cook until you have a golden roux.
Warm the milk in a separate saucepan. Gradually add the milk to the roux whilst whisking all of the time. Cook until you have a smooth and shiny bechamel sauce. Grate the cheese and nutmeg and stir it into the bechamel. Season with salt and pepper.
Wash the spinach, dry in a salad spinner and then fold into the sauce.
Preheat a chargrill until very hot.
Put your bechamel into a piping bag and fill the piquillo peppers with the filling. Close the ends of the pepper with a toothpick.
Grill your the peppers on both sides.
Serve with a small bunch of pea shoots and drizzle with olive oil.
«Make sure the bechamel is cooked out and very thick. Otherwise when grilling the mixture will run out of the peppers. »