Joanne Weir Follow @ChefJoanneWeir

Stuffed Piquillo Peppers

Serves 6 as an appetizer or tapas


Extra virgin olive oil
1 large yellow onion, minced
4 ounces lean ground pork
4 ounces lean ground beef
1 teaspoon sweet paprika
½ cup béchamel
12 piquillo peppers
4 eggs
¼ cup all purpose flour


Warm a couple tablespoon olive oil in a large frying pan and cook the onions until soft and translucent, 8 to 10 minutes.  Add the pork, beef and paprika and cook until the pork and beef are cooked, 10 minutes.  Add as much béchamel as need to hold the mixture together.  Season with salt and cool.

With a spoon, fill the peppers with the mixture and set in the refrigerator for 1 hour.

In the meantime, crack 4 eggs into a bowl and sift 1/4 cup flour onto the top.  Add salt and stir to combine.  Let sit.  

Dip the peppers in the egg and flour mixture.

Warm ½ cup oil in a heavy frying pan and fry the peppers until golden, about 4 to 5 minutes.  Turn and fry on the other side, 5 minutes.

Remove from the pan and drain on paper towels.  Sprinkle with salt and serve or you can also sever them with a tomato sauce.

Serves 6