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Spanish Tapas

Spanish cuisine with Laura: Piquillos peppers full of meat

Serving 4


 16                    Piquillo peppers

300 gr           Minced meat (beef and pork)

2                      Onions

2 cloves         Garlic

1 cup              Tomato sauce

1 cup              Beef broth

2 tbsp.           Flour

1 glass           Wine

1/2 cup          Cream

Olive oil, Salt, Pepper



  • To make the sauce: finely chop an onion and a clove of garlic. Fry in a pan with oil. When the onion begins to brown, add the flour, tomato sauce, broth and wine. Let reduce for about 10 minutes.
  • For the filling: chop the other onion and garlic. Fry in a pan with a little oil and salt. Add the minced meat with salt and pepper and cook a couple of minutes.
  • While still on stove, add the cream and let it reduce for 3-4 minutes.
  • Fill the peppers with meat and place them in a large saucepan and pour over the sauce.
  • Simmer for 10-15 minutes.

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