A perfect recipe to take advantage of leftovers from these holidays, whether meat or fish, and those sausages that stay in a corner of the refrigerator.
Ingredients
- 1 onion
- 400 g cooked or raw leftover meat or fish
- Salt and ground pepper to taste
- 100 g of sobrasada, chorizo, salchichón or ham
- 1 jar of piquillo peppers
For the bechamel
- 1 tablespoon butter
- 2 tablespoons of olive oil
- 60 g flour
- 500 ml milk
- 1 teaspoon nutmeg
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 100 g of sobrasada, chorizo, salchichón or ham
To gratin
- 50 g grated cheese
Directions
In a saucepan, sauté the chopped onion over medium heat. We add the minced meat, or the rest of the meat or fish and mix well (in my case minced meat). Season with salt and pepper and sauté for a few minutes.
We then add the sobrasada or sausage that we have on hand. They all look great whether with fish or meat. We cook for a couple of minutes and reserve.
For the bechamel, heat the oil and butter in a saucepan and brown the flour over low heat for a couple of minutes. This is essential for it to be creamy and with good flavor.
We add the milk little by little, stirring well each time. So that lumps do not appear, it is very important that the milk is not cold and is between warm and hot. When the bechamel has thickened and is creamy, add the spices and the sobrasada or the sausage that we have used with the meat. We bring it to a boil.
We stuff the peppers and place them in a saucepan suitable for the oven. To make them lighter, we are not going to dip them in flour and egg to fry them, but instead we are going to place them directly on our oven-safe container.
We distribute the grated cheese and grill for a few minutes in the oven. We serve very hot.
Tips and Tricks
- You can replace the sobrasada with chorizo, salchichón or ham and the peppers will be equally delicious.
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 14 stuffed peppers
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