Pimientos Del Piquillo Rellenos De Carne
Experience the bold and savory flavors of Spanish cuisine with Pimientos del Piquillo Rellenos de Carne, a delectable dish featuring tender piquillo peppers stuffed with a rich, spiced filling of ground beef and pork. These sweet and smoky peppers are carefully balanced with a luscious tomato sauce infused with paprika and simmered until perfectly tender. The filling is elevated by a touch of breadcrumbs and egg for a cohesive texture, while chopped parsley adds a bright finishing touch. Perfect as an appetizer or a main course, this recipe is a must-try for lovers of Mediterranean flavors. Quick to prepare and brimming with authentic Spanish charm, it’s a comforting, crowd-pleasing option for your next meal.
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Recipe Information
Ingredients
- 12 pieces Piquillo peppers (canned or jarred, drained and whole)
- 250 grams Ground beef
- 250 grams Ground pork
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 3 tablespoons Olive oil
- 4 tablespoons Breadcrumbs
- 1 large Egg
- 400 grams Tomato sauce
- 1 cup Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Sauté until softened, about 5 minutes.
Add the ground beef and pork to the skillet. Cook until browned, breaking it apart with a spatula, about 8 minutes.
Season the meat mixture with smoked paprika, salt, and black pepper. Stir well and remove from heat.
Transfer the meat mixture to a bowl. Mix in the breadcrumbs and egg to bind the filling together.
Carefully stuff each piquillo pepper with the meat mixture, being gentle to avoid tearing the peppers.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the tomato sauce and chicken or vegetable stock. Stir well and let simmer for 5 minutes.
Place the stuffed piquillo peppers in the tomato sauce, spooning some sauce over them to coat. Simmer gently for 15 minutes, occasionally spooning sauce over the peppers.
Remove from heat and serve the peppers warm, garnished with chopped parsley.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5859 mg | 255% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 33.3 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 267 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
