Best Spanish Stuffed Peppers Recipe

If there is something that the people of the south of Spain know how to do, it is good snacks, also known as tapas. One of the most popular Spanish recipes is the Spanish stuffed peppers, and this article will be dedicated to them.

The Spanish stuffed peppers are the perfect recipe for any time of the year and for any type of event. 

They can be used if you want to prepare a quick lunch, or if you are looking for an entree for a party.

Keep reading this article, as we will show you how to make easy stuffed peppers, how you can serve and store them, and some extra tips that will be helpful once you are ready to start making this recipe.

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Background of the Dish

This easy Hispanic recipe was created in 1970, and in fact, the rise to fame of this recipe is attributed to the famous chef Ramon Roeta, who was quite young at the time and came up with the idea of stuffing the piquillo peppers.

His idea was to fill them with tuna, and although he was the one who popularized the recipe, it is a dish that already existed. 

In Andalusia, they make the best-stuffed peppers, stuffed with tuna, ground beef, cod, and even sautéed vegetables.

It’s a very seventies recipe, but Spanish stuffed peppers have stood the test of time and remain popular in southern Spain even today.

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Things You’ll Need for Spanish Stuffed Peppers

This is a recipe with peppers, so the piquillo peppers will be the main ingredient for these Spanish stuffed peppers. 

However, as you’ll see later you can make a lot of replacements for the Spanish peppers recipe. 

Ingredients

• 8 roasted piquillo peppers
• 2 cans of tuna (or tofu for vegetarians)
• 1 egg
• 1 pinch salt
• 2 tablespoons fried tomato
• For the bechamel:
• 3/4 cups (150ml) milk
• 1 tablespoon olive oil
• 1 pinch salt
• 2 tablespoons flour

How to Make Spanish Stuffed Peppers – Step by Step Guide

1. The first step in this tasty stuffed pepper recipe is to cook the egg in boiling water for 10 minutes. If you start cooking it in water that is already boiled it takes 10 minutes, if not, then 15 minutes.

2. In the meantime, it is time to prepare the bechamel sauce. In a saucepan, heat the olive oil, add the flour, mix well and add the milk until it thickens, stirring constantly. Add a little salt.

3. Once the egg is cooked, run it under cold water to make it easier to peel. Peel it and chop it into small pieces. Make sure that it doesn’t have any shell left. 

4. In a bowl, mix the egg with the shredded canned tuna. You can use any type of canned fish, or you can even make it with other types of cooked seafood.

5. Then add a little fried tomato, mix, and add two tablespoons of bechamel sauce. Stir well so that all the ingredients for the stuffing of the piquillo peppers are integrated.

6. Fill the piquillo peppers with the tuna. Be careful not to break them as they are very delicate.

7. To serve, put a little more bechamel sauce on the stuffed piquillo peppers and they are ready to eat. You can serve them on top of toasted bread.

Substitution of Ingredients

The best part about this stuffed peppers recipe is that you can make as many changes as you like and it will taste amazing. 

You can make a big change such as changing the canned tuna for another type of canned fish or cooked seafood. You can also use other types of peppers such as bell peppers or jalapeños. 

You can look for inspiration in other red pepper recipes. For example, some of them have cheese in the stuffing, or even some small bread croutons to add more texture.

If you are looking for a more healthy stuffed peppers recipe, then you can skip the bechamel sauce. Though in the case of this recipe, the bechamel sauce used is pretty healthy. 

Feel free to check other Spanish recipes such as the ones for tortilla de patatas or Cazon en Adobo, and go full Andalusian mode this year. 

Tips on Serving Spanish Stuffed Peppers

These Spanish stuffed peppers are usually eaten as tapas in southern Spain. This means that you can eat them at any time of the day, but they are more popular during lunch or as an afternoon snack. 

If you want to make an all-Andalusian dinner or lunch you can serve them with other best Spanish tapas such as Fried anchovies or Bacalao Croquettes and Spanish ham croquettes.

And the fried padron peppers recipe is also a must-try when it comes to Spanish tapas.

A great way to do it is to toast some bread slices with olive oil (and garlic if you like), then let the people put the stuffed peppers on top. This way the bread won’t get a soggy texture. 

How to Store Spanish Stuffed Peppers

If you follow this piquillo peppers recipe there is one way to store your Tuna Stuffed Peppers. You can store them in your fridge for up to 2 days.

Technically, the Spanish stuffed peppers could last up to 4 days in the fridge, but the tuna smell would invade every item in your fridge. 

Also, make sure to store them in a covered container. It could be on a plate covered with plastic wrap or Tupperware. You can’t freeze this dish because the piquillo peppers and tuna will lose their flavor and freshness.

Recipe Card: Spanish Stuffed Peppers

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