Stuffed Peppers

For this beginning of the weekend I wanted to prepare some delicious piquillo peppers stuffed with hake and serrano ham. This recipe is quite healthy for this time in which we must continue to hold the line.

El filling of the piquillo peppers are very versatile, so I often make a few different ones to try combinations of foods to make a perfect recipe like this. In this case, we have chosen hake for the children to start with the fish intake in a rich, different and striking way.

Ingredients

• 8 piquillo peppers.
• 3 hake trunks.
• 1 onion.
• 2 small red tomatoes
• 3 slices of Serrano ham.
• Olive oil.
• 1 tablespoon of flour.
• Milk.
• Salt
• Thyme.
• Oregano.

Preparation

Firstly, we will clean the hake trunks staying only with the loins. We will cut these into very small cubes and reserve for later. In addition, we will also cut the ham slices with scissors and chop the onion into small cubes.

With all this, we will begin to carry out the filling. In a small frying pan we will add a good drizzle of olive oil and we will add half of the onion. When it has acquired some color, we will add the hake and the ham, stir a little until the hake is done.

Then, we will add the spices and stir well so that the flavors bind. In addition, we will add a tablespoon of flour and little by little the milk until obtaining a . Let stand to temper.

We will open the can of piquillo peppers and remove this on absorbent paper. When the filling is somewhat warm we will fill each pepper with the help of a small spoon, exerting a little pressure so that it is introduced throughout its interior.

We will place all the piquillo peppers on a deep oven dish and add a drizzle of olive oil. We will introduce in the oven 180ºC for about 20 minutes.

Finally, we will make a ketchup quick and easy with the other onion and tomatoes. We will dice them and poach them in a pan with olive oil. We will grind it and reserve it for later.

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