Recipe for stuffed peppers with cod and bechamel sauce
Without a doubt, one of the most delicious classics in the kitchen are stuffed peppers. With them, you can prepare countless very rich and economical recipes.
On this occasion, to vary the filling, I bring you some stuffed peppers with cod and bechamel sauce that is delicious. You don't need many ingredients and they are very easy to prepare.
I won't take up any more of your time and I'll show you the recipe below along with the step-by-step so you don't miss any details. Let's start.
Ingredients
3 tablespoons olive oil.
1 jar of roasted piquillo peppers.
Salt.
½ onion.
200 grams of cod.
250 milliliters of hot milk.
Nutmeg.
2 tablespoons of wheat flour.
Step by step to create stuffed peppers with cod and bechamel
You must consider that with 8 piquillo peppers you can have a portion for 4 people. If your guests have a ravenous appetite, I recommend that you put 3 to 4 stuffed peppers per person.
Preparations
It is necessary that from the night before, the cod is blanched. For it:
Place a liter of water in a pot over high heat along with the cod.
When it has taken some temperature, crumble it into very small pieces. You can use a couple of forks, although with the hand it is more precise.
Stuffed peppers and bechamel sauce.
Preparation
We start by draining the peppers very well.
Then, it is time to cut the onion into very fine pieces. If you have a machine or food processor that speeds up the process, you can use it.
Now, place the pieces of onions in 2 tablespoons of olive oil with a touch of salt. Stir well and let stand.
After a few minutes, take the preparation of onions and oil to a frying pan. Put the fire on low and let it crystallize.
At that point, add the cod pieces.
Wait about 4 minutes for it to taste. Don't forget to stir so that all the cod seals up a bit.
Then, add the flour, mix everything and wait for the preparation to take color.
When the cod has taken on a golden colour, add the warm milk and stir vigorously so that the sauce does not remain lumpy.
At this point, take advantage of adding a little salt if necessary. Then remove from heat. The tenor of the sauce must be a medium point, neither very solid nor very liquid, since it is going to be incorporated with a pastry bag.
Arrived at the ideal tenor, we wait for it to cool down and fill the pastry bag.
Now, we stuff the peppers and take them to the oven on a tray. The approximate time is 20 minutes at 180 °C.
While the peppers are in the oven, we will prepare another bechamel sauce. To do this, place 1 tablespoon of oil in a pot and bring to a high heat.
When hot, add 2 tablespoons of wheat flour.
When taking color, we add 1 glass of milk with salt, grated cheese and nutmeg.
Let the heat do its work. Keep stirring until you reach the desired consistency.
Stuffed peppers on a platter.
At your service
When the peppers in the oven are ready, take a plate and place a little of the bechamel that we just prepared.
Then add as many stuffed peppers as you like.
And finally, put a little more bechamel sauce on the peppers and enjoy.
This extremely appetizing recipe will give a different flavor to your stuffed peppers. You can even prepare it to accompany pasta or stuffed bread.
Or if you think of appetizers, place the cod and béchamel filling on tartlets or slices of toasted bread to offer some luxurious bites.