Peppers stuffed with morcilla

How to make some piquillo peppers stuffed with black pudding . With piquillo peppers the same thing happens with cannelloni and lasagna , we can fill them with almost anything.

Today I bring you a new recipe to prepare them at home, piquillo peppers stuffed with black pudding , a success in many houses in Navarra.

The piquillo peppers are a typical plant of Lodosa, Navarra, and have DOP outside the area is not easy to get, not to say impossible, this variety of peppers, but what we do have is their canned version that is already marketed roasted and clean.

This vegetable offers us endless options when it comes to filling them, beef, chicken, vegetables, prawns or cod .

In the case of today’s recipe, we have chosen a black pudding from Burgos . Although you might think that with the black pudding the filling will be a little strong or excessive, the truth is that the result of the recipe is smooth and tasty.

If you are one of those who like these sausages, surely you will love today’s recipe, some very easy to prepare piquillo peppers stuffed with black pudding , tasty and soft.

Preparation of the sauce and the filling of the peppers

1. In a saucepan, heat a splash of olive oil. When the oil is ready add ½ chives, 1 clove of garlic and ½ leek, all cut into small cubes.
2. We fry the vegetable for about 20 minutes, until it is very soft.
3. While the vegetables are cooking we prepare a cream, between béchamel sauce and velouté.
4. In a saucepan, heat a splash of olive oil and add the other half chopped chives. Fry the chives until transparent.
5. We add 25 gr. flour and cook a few minutes before adding the white wine.
6. Let the alcohol evaporate for a few minutes and add the vegetable stock and the cream.
7. We cook the cream for 10 minutes, taste the point of salt and reserve.
8. We open the blood sausage and remove the outer skin. We add it to the casserole where we have the vegetable sauce and let it cook for about 10 or 15 minutes.
9. Add 5 or 6 tablespoons of the bechamel that we have reserved, mix well and turn off.
10. When the filling has been slightly tempered we proceed to fill the peppers.
11. Once we have all the peppers stuffed, we place them in a container suitable for the oven and water with the rest of the bechamel that we have reserved.

Baking of peppers and final presentation

1. With the oven previously heated to 170º C, we bake for about 10 or 15 minutes.
2. We serve the freshly stuffed black pudding peppers, although they will also be yummy once cold.
3. Despite having blood sausage among its ingredients, it is not a heavy or too forceful dish.
4. The combination of flavors is perfect for both children and adults to enjoy.

If you still do not have it clear, I leave you a step by step in photos of this recipe for peppers stuffed with black pudding . Do not miss any detail and they will be perfect.

Tips for some chubby stuffed peppers

• The quality of the ingredients will make the recipe a just approval at a remarkable high. Do not hesitate to buy some good piquillo peppers and of course a good black pudding, the one from Villalba or the one from Lerma (near Aranda) is a great option. It’s close to my girl’s area, we always bring a few when we visit.
• Although it seems like a lie, the vegetable sauce is key in the recipe. As it is part of the black pudding accompaniment, it will make them soft and with a lot of flavor. We round off the filling with a light sauce, a velouté, which will bring softness and flavor to the filling.
• Velouté is a clear sauce that is prepared with broth, either from vegetables, meat or fish and fattened with a roux of butter and flour in equal parts. The difference with the bechamel is that the milk is replaced by broth.
• With this a lighter and tastier sauce is achieved, which will allow the blood sausage to provide all its flavor that does not turn out to be an excessively heavy or forceful dish
• Don’t go overboard with the salt, remember that the black pudding itself already has. Go testing before adding it so that the filling is not salty. If you like spicy peppers, the black pudding filling goes very well with it, cinnamon and cumin.