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Piquillo peppers stuffed with creamed spinach Recipe

Ingredients for people

    For the filling
  • Unsalted butter : 75 g
  • Semi-skimmed milk : 250 ml
  • Plain flour : 75 g
  • Grated nutmeg : 2 pinch(es)
  • Baby spinach leave(s) : 100 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Manchego cheese : 200 g

    For the rest of the recipe
  • Piquillo peppers : 12 whole
  • Pea shoot(s) : 1 bunch
  • Olive oil : 2 Tbsp
  • 1For the sauce:

    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.

  • 2For the rest of the recipe

    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.

Chef's tip

«Make sure the bechamel is cooked out and very thick. Otherwise when grilling the mixture will run out of the peppers. »

Piquillo peppers filled with a creamy roux based sauce flavoured with spinach and Manchego cheese.

Rate this recipe :

(1 vote)

  • Preparation  30mins
  • Cooking time  10mins
  • Rest time  0h

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