Piquillo peppers stuffed with meat and sobrasada
A perfect recipe to use up leftovers from the holidays, whether meat or fish, and those sausages that are left in a corner of the fridge.
Ingredients:
- 1 onion
- 400g of cooked or raw meat or fish scraps
- Salt and ground pepper to taste
- 100g of sobrasada, chorizo, salchichón or ham
- 1 jar of piquillo peppers
For the béchamel sauce:
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- 60g of flour
- 500 ml of milk
- 1 teaspoon of nutmeg
- ½ teaspoon of freshly ground black pepper
- 1 teaspoon of salt
- 100g of sobrasada, chorizo, salchichón or ham
For gratinating:
- 50g of grated cheese
Preparation:
- In a saucepan, sauté the chopped onion over medium heat. Add the remaining meat or fish and mix well (in my case, minced meat). Season with salt and pepper and cook for a few minutes.
- Then add the sobrasada or any other sausage you have on hand. They all go great with either fish or meat. Cook for a couple of minutes and set aside.
- For the béchamel sauce, heat the oil and butter in a saucepan and gently brown the flour for a couple of minutes.
- Add the milk gradually, stirring well each time. Once the béchamel sauce has thickened and is creamy, add the spices and the sobrasada or other sausage used with the meat. Bring to a boil.
- We stuff the peppers and place them in an ovenproof casserole dish. We sprinkle the grated cheese over them and broil them for a few minutes in the oven. We serve them piping hot.
