Baked Piquillo Peppers Stuffed with Brandade

Why You’ll Love This Recipe

• Classic Spanish comfort: sweet, roasted piquillos with a luxurious filling and a gentle bake.
• Two filling options: silky brandada de bacalao or a savory, paprika-kissed meat mixture.
• Make-ahead friendly: components can be prepared in advance for easy entertaining.
• Flexible sauces: choose a delicate cream sauce or a bright tomato sauce to suit your mood.

Grocery List

• Produce: 2 jars roasted piquillo peppers, 1 small Yukon Gold potato, 1–2 onions, garlic, flat-leaf parsley
• Dairy: Whole milk, unsalted butter (for cream sauce)
• Pantry: Salt cod (or fresh cod if adapting), or ground beef/pork, extra-virgin olive oil, all-purpose flour, crushed tomatoes, sweet smoked paprika (pimentón dulce), tomato paste, dry sherry or white wine, dry breadcrumbs, nutmeg, sherry vinegar, sugar, salt, pepper

Full Ingredients

Pepper & Assembly

• 16 whole roasted piquillo peppers (about 2 jars, 7–8 oz each), drained and patted dry
• 1 tsp olive oil for the baking dish
• 2 tbsp chopped flat-leaf parsley, for garnish
• Extra-virgin olive oil, for drizzling

Brandada de Bacalao Filling (Option A)

• 8 oz (225 g) skinless, boneless salt cod, soaked 24–36 hours in cold water, refrigerated, water changed 2–3 times
• 1 cup (240 ml) whole milk, plus more as needed to cover the fish during poaching
• 1 small Yukon Gold potato (about 5 oz/140 g), peeled and cut into 1-inch chunks
• 2 garlic cloves (1 smashed for poaching, 1 finely grated for the emulsion)
• 1/3 cup (80 ml) extra-virgin olive oil, slightly warmed
• Pinch freshly grated nutmeg
• Freshly ground black pepper, to taste
• Optional: 1 tsp lemon juice, to brighten

Seasoned Meat Filling (Option B)

• 8 oz (225 g) ground beef/pork blend
• 1 tbsp olive oil
• 1/2 medium onion (about 2.5 oz/70 g), very finely minced
• 2 garlic cloves, minced
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1/4 tsp ground cumin (optional)
• 1 tbsp tomato paste
• 1/4 cup (60 ml) dry sherry or dry white wine
• 1/3 cup (30 g) dry breadcrumbs
• 2 tbsp finely chopped flat-leaf parsley
• 1/2 tsp kosher salt, plus black pepper to taste
• Optional: 1/3 cup (30 g) finely grated Manchego cheese

Light Cream Sauce (Option A)

• 1 tbsp (14 g) unsalted butter
• 1 tbsp (10 g) all-purpose flour
• 1 1/4 cups (300 ml) whole milk, warmed
• 1 small garlic clove, halved
• Pinch freshly grated nutmeg
• 1/4 tsp fine sea salt, plus white pepper to taste

Simple Tomato Sauce (Option B)

• 1 tbsp extra-virgin olive oil
• 1/2 medium onion (about 2.5 oz/70 g), finely minced
• 1 garlic clove, minced
• 1/2 tsp sweet smoked paprika (pimentón dulce)
• 1 can (14 oz/400 g) crushed tomatoes
• 1/2 tsp sugar
• 1 tsp sherry vinegar
• Kosher salt, to taste

Step-by-Step Instructions

Step 1: Desalt the cod (if making brandada)

Place the salt cod in a nonreactive container and cover with cold water by at least 1 inch. Refrigerate 24–36 hours, changing the water 2–3 times. When ready, drain and pat dry. If using fresh, unsalted cod, skip soaking and lightly season it with 3/4 tsp kosher salt before poaching.

Step 2: Make the brandada filling

Simmer the potato in lightly salted water until tender, 10–12 minutes; drain and keep warm. In a small saucepan, combine the milk and 1 smashed garlic clove; bring just to a bare simmer. Add the cod and poach gently over low heat until it flakes, 5–7 minutes. Lift out the fish, reserving the warm milk. In a bowl, mash the hot potato with the finely grated garlic. Add the flaked cod, then drizzle in the warm olive oil in a thin stream while stirring vigorously. Alternate with splashes of the reserved warm milk until the mixture is silky, spoonable, and holds a peak (you may not need all the milk). Season with a pinch of nutmeg, black pepper, and lemon juice, tasting for salt. Let cool until just warm—this makes stuffing easier.

Step 3: Make the seasoned meat filling (alternative)

Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced onion and cook until translucent, 4–5 minutes. Stir in the garlic for 30 seconds. Add the ground meat; cook, breaking it up, until no longer pink, 4–6 minutes. Stir in paprika, cumin (if using), and tomato paste; cook 1 minute. Pour in the sherry and simmer until nearly evaporated, 1–2 minutes. Off heat, stir in breadcrumbs, parsley, and Manchego (if using). Season with 1/2 tsp salt and black pepper. Let cool until just warm; the mixture should be thick enough to scoop.

Step 4: Make your sauce (cream or tomato)

For the light cream sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook 60 seconds. Whisk in warm milk gradually and add the halved garlic clove. Simmer, whisking, until smooth and lightly thickened, 3–5 minutes. Remove garlic; season with nutmeg, salt, and white pepper.

For the tomato sauce: Warm olive oil in a saucepan over medium heat. Sauté onion until soft, 4–5 minutes. Add garlic and paprika; cook 30 seconds. Stir in crushed tomatoes and sugar; simmer, partially covered, 10 minutes. Stir in sherry vinegar and salt to taste.

Step 5: Prep and stuff the peppers

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch (23×33 cm) baking dish. Drain the piquillo peppers and pat them very dry inside and out. Working gently, open each pepper and spoon or pipe in about 2 tablespoons of filling (brandada or meat), leaving 1/4 inch at the top so they do not burst. Arrange stuffed peppers seam-side down.

Step 6: Sauce and bake

Spoon about half of your chosen sauce into the baking dish to make a thin bed. Nestle the stuffed peppers on top, then spoon the remaining sauce over them, leaving some red showing. Bake until hot and bubbling, 18–22 minutes. For light color, broil 1–2 minutes, watching closely.

Step 7: Finish and serve

Rest 3–5 minutes. Drizzle with a thread of good olive oil and scatter with chopped parsley. Serve warm with crusty bread or simple potatoes.

Pro Tips

• For ultra-smooth brandada, add the olive oil in a slow stream and keep the milk warm; cold liquids can cause the emulsion to break.
• Dry peppers thoroughly—moisture prevents the filling from adhering and can dilute the sauce.
• A piping bag (or a zip-top bag with the corner snipped) makes tidy work of stuffing.
• Use the poaching milk from the cod to enrich the cream sauce for an extra layer of flavor.
• Do not overfill—leave a little space at the opening so the filling stays put as the peppers heat and expand.

Variations

• Shrimp brandada: Fold in 4 oz (115 g) chopped, quickly sautéed shrimp to the brandada before stuffing.
• Vegetarian mushroom filling: Sauté 12 oz (340 g) finely chopped mushrooms with onion, garlic, and paprika; bind with a little cream cheese or béchamel.
• Romesco topper: Swap the cream/tomato sauce for 1 cup (240 ml) smooth romesco; bake as directed.

Storage & Make-Ahead

Brandada, meat filling, and sauces can be made up to 3 days ahead; store covered in the refrigerator. Stuffed but unbaked peppers keep 24 hours, covered. Bake straight from the fridge, adding 5 minutes if needed. Leftovers keep 3 days refrigerated; reheat covered at 325°F (165°C) until hot. Freezing: Meat-filled peppers freeze well for up to 2 months; thaw overnight, then bake. Brandada-filled peppers can be frozen but may lose a bit of emulsion; reheat gently and whisk the sauce if it separates.

Nutrition (per serving)

Approximate for 3 peppers with cream sauce, brandada version: 320 calories; 18 g fat; 18 g protein; 21 g carbohydrates; 2 g fiber; 780 mg sodium. Tomato sauce version is slightly lower in fat. Values will vary with filling and sauce choices.