mmm… stuffed piquillo peppers

Clipped from nickjwebbs photo on Flickr

Clipped from nickjwebb's photo on Flickr

We had our OsmoXmas party at my flat on Thursday evening and I cooked a few things to keep the evil alcho-gremlins at bay (the Belgian beers confounded that). I think the most tasty thing was a plate of Italian piquillo peppers stuffed with a funky tuna and nutmeg mixture. They went down pretty well, so I thought I’d post the recipe here.

Stuffed piquillo peppers (makes about 15)

Preparation time: 5 mins, cooking time: 10 mins

1 jar of marinated piquillo peppers (about 15)

6oz (170g) of tinned tuna

2 tablespoons butter

1 tablespoon sunflower oil

2 tablespoons all-purpose flour

1/2 pint milk

fresh nutmeg

This is based on the recipe “Deep-fried red piquillo peppers with tuna stuffing” from new Tapas by Fiona Dunlop. The original asks you to store the stuffing in the fridge for 24 hours to let the flavours develop, but these were delicious so it’s up to you whether you bother with that.

Melt the butter in a pan with the oil, over a medium heat; add the flour in slowly, stirring all the time, to create a roux. You’ll know it’s cooked because the mixture will go a burnished gold colour – this takes a few minutes. Remove from the heat and add the milk a slosh at a time, stirring in well as you go. When smooth, put the pan back on the heat, bring to the boiling point; lower the heat and cook for five minutes. Whilst cooking, add the tuna and stir well. When the tuna is all in, season with salt and pepper and LOTS of nutmeg – about a quarter of a small nut (or two teaspoons) ought to do it.

To serve, scoop some mixture into the fleshy peppers and push the ends together so they look like fat red ravioli. Put on a plate and take to the hungry guests.



  1. Posted November 22, 2008 at 6:19 pm | Permalink

    That sounds bloody lovely! I think I’ll give those a go!

  2. Posted November 22, 2008 at 10:56 pm | Permalink

    sounds interesting. I think I will make that when I go home this thanksgiving.