Pimientos del Piquillo Rellenos Recipe
Discover the flavours of La Rioja
When you think of La Rioja, wine is probably the first thing that comes to mind. But this small region in northern Spain has just as much to offer on the plate.
Stretching along the Ebro River, La Rioja is a land of vineyards, mountains and fertile valleys, with a food culture shaped by the produce of the region. From hearty stews and grilled meats to its famous vegetables, Riojan cooking is all about simple ingredients, bold flavours and letting the produce speak for itself.
One of the region's most recognisable ingredients is the piquillo pepper.
Small, triangular and beautifully deep red, these peppers take their name from piquillo, meaning "small beak" in Spanish. A reference to their distinctive pointed shape. Unlike the fiery chillies you might associate with the word "pepper", piquillos are wonderfully sweet, with a gentle smokiness and a soft, almost silky texture.
They're delicious simply roasted, but they're perhaps at their best when they're stuffed, as I have done below.
Pimientos del piquillo rellenos – stuffed piquillo peppers – are a much-loved dish across northern Spain, with countless variations depending on the region and the cook. You'll find them filled with everything from seafood and salt cod to vegetables and meat.
For our version, we're keeping things rich and comforting, perfect for the change in season, filling the sweet roasted peppers with a savoury minced meat filling and serving them with a creamy tarragon béchamel.
It's the kind of dish that demonstrates exactly what we love about Spanish cooking: a handful of simple ingredients brought together to create something greater than the sum of its parts. The sweetness of the piquillo works beautifully with the richness of the meat, while the creamy béchamel adds a fresh, aromatic note from the tarragon.
And there's another reason we love this dish for September… It’s made to be enjoyed with a glass of Rioja.
The sweet, roasted pepper, rich filling and creamy sauce give a Rioja plenty to work with, while the wine's fruit and gentle spice can complement the smoky, savoury flavours of the dish.
It's also a lovely example of why Rioja is so much more interesting than simply thinking of it as "red wine". From fresh and vibrant styles to beautifully aged wines, Rioja offers remarkable variety and discovering those differences is exactly what our September Discover Spain series is all about. So if you’re intrigued, check out the recipe below and then discover what your Rioja style is
Not only can you cook up this dish in at home, you can find it in our restaurants all month and on our five-course Rioja wine-paired tasting menu.
So, whether you're joining us for the tasting or simply bringing a little taste of northern Spain into your own kitchen, these stuffed piquillo peppers are a delicious place to start.
Johnny
Pimientos del Piquillo Rellenos Recipe
Stuffed Piquillo Pepper
Serves 4
Prep: 40 mins
Cook: 20 mins
See our Chef’s Notes below for recipe tips
Ingredients
For the stuffed Piquillo Peppers
2 Garlic Cloves, finely diced
½ Onion, finely diced
20g Chorizo, finely diced
1.5tbsp Rapeseed oil
360g Pork mince
½ tsp Pimento
Zest of ½ Lemon
2g Salt
1g Pepper
2g Fresh Sage, sliced
20g Serrano ham
30g Foccacia or good quality bread
1 tbsp Olive oil
2 Egg yolks
8 Piquillo pepper
50g Flour
50ml milk
For the Tarragon Sauce
2g Garlic, finely diced
30g Shallot, finely diced
1.5tbsp Rapeseed oil
16g Butter
16g Flour
2g Fresh Tarragon, finely diced
½ tsp Dijon Mustard
½ tsp Wholegrain Mustard
80g Cream
80g Milk
50g White wine
½ Juice of 1 Lemon
3g Salt
1g Pepper
Method
For the Stuffed Piquillo Peppers
Heat the rapeseed oil in a large frying pan over a low heat. Finely dice the garlic, onion and chorizo, then add to the pan. Cook for around 10 minutes, stirring occasionally, until the onion and garlic are soft and translucent.
Add the mince and increase the heat slightly. Cook until the mince is browned all over. While the mince is cooking, finely slice the sage. Add the sage, pimentón, lemon zest and a good pinch of salt and pepper to the pan. Stir well and cook for a further 2 minutes.
Remove from the heat and leave the mixture to cool.
Preheat the oven to 180°C / 160°C fan. Dice the Serrano ham and focaccia into small pieces and place in a bowl. Add the olive oil and toss until everything is lightly coated.
Spread onto a baking tray and bake for around 10 minutes. Give everything a stir, then return to the oven and check every 5 minutes until golden and crisp. Transfer to a food processor or blender and pulse until you have a coarse crumb.
Once the mince mixture has cooled, stir the crispy crumbs & egg yolks through it. Cover and refrigerate until completely chilled.
Once the filling is chilled, carefully spoon it into the piquillo peppers, filling each one with around 60g of mix.
Place the milk and flour into two separate bowls. Dip each stuffed pepper into the milk, then coat lightly in the flour.
Place the coated peppers on a tray and refrigerate until you're ready to cook them.
For the Tarragon Sauce
Finely dice the garlic and shallots. Heat the olive oil in a medium saucepan over a low heat. Add the garlic and shallots and cook gently until soft and translucent. Add the butter and allow it to melt.
Stir in the flour and cook for at least 2 minutes, stirring continuously. This helps cook out the raw flour taste.
Finely chop the tarragon and add it to the pan, along with the Dijon and wholegrain mustard. Stir well.
In a separate saucepan, gently warm the cream, milk and white wine over a low heat. Don't allow it to boil.
Gradually pour the warm milk and cream mixture into the flour mixture, a little at a time, stirring continuously. Keep stirring until you have a smooth, creamy sauce.
Remove from the heat and allow to cool. Cover and refrigerate until you're ready to serve.
When you’re ready to cook
Preheat your oven to 200°C / 180°C fan. Heat a little oil in a frying pan over a medium heat. Carefully add the stuffed peppers and cook until golden brown on one side. Turn them gently and cook until golden on the other side.
Transfer the peppers to a baking tray and bake for around 10 minutes, until heated all the way through.
While the peppers are in the oven, gently warm the tarragon sauce in a saucepan over a low heat, stirring occasionally. Don't let the sauce boil.
Spoon a generous pool of warm tarragon sauce onto each plate.
Add a small handful of fresh rocket to the centre, then place two stuffed piquillo peppers on top.
Serve immediately and enjoy!
Chef’s Notes
You can make the stuffed peppers ahead of time. Once they are coated with breadcrumbs, you can store them in the fridge for 24 hours until ready to cook.
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Leave the cooking to us…
Come and try it! This September, we're taking our love of La Rioja from the page to the table.
Our September Special: Pimientos del Piquillo Rellenos & Rioja Wines
Throughout the month, our restaurants will be serving our Pimientos del Piquillo Rellenos as well as a special Rioja wine menu to help you find your Rioja style. It features a selection of wines that you wouldn't normally find available by the glass – plus two Rioja wine flights so you can taste your way through the region.
Book your table to experience La Rioja today!