Spanish Stuffed Peppers with Savory Meat and Béchamel

Why You’ll Love This Recipe

• Classic Spanish comfort food with a silky tomato base and tender, roasted peppers.
• Juicy beef-and-pork filling bound with a spoon of béchamel for a rich, restaurant-quality texture.
• Flexible: use jarred piquillo peppers for speed or roast bell peppers for a rustic twist.
• Make-ahead friendly and perfect for family dinners or cozy gatherings.

Grocery List

• Produce: 1 onion, 5 garlic cloves, 12–14 roasted piquillo peppers (or 4 red bell peppers), flat-leaf parsley
• Dairy: Milk (whole or 2%), butter
• Pantry: Ground beef, ground pork, olive oil, crushed tomatoes or passata, tomato paste, dry sherry/white wine, bay leaves, sweet smoked paprika (pimentón dulce), dried oregano, ground cumin, flour, sugar, sherry vinegar, kosher salt, black pepper, nutmeg

Full Ingredients

Peppers

• 12–14 jarred roasted piquillo peppers, drained and patted dry (about two 190–200 g jars)
• OR 4 medium red bell peppers (about 800 g), roasted, peeled, and seeded

Meat Filling

• 250 g ground beef (85–90% lean; about 9 oz)
• 250 g ground pork (about 9 oz)
• 1 medium yellow onion, finely minced (about 150 g)
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 60 ml dry sherry or dry white wine (1/4 cup)
• 1 bay leaf
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Béchamel (to bind the filling)

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour (about 8 g)
• 180 ml milk (3/4 cup; whole or 2%)
• Pinch freshly grated nutmeg
• Pinch kosher salt

Tomato Sauce Base

• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 800 g crushed tomatoes or passata (28 oz)
• 1 bay leaf
• 1/2 tsp sugar
• 1/2 tsp kosher salt (or to taste)
• 1 tsp sherry vinegar (or red wine vinegar)
• Black pepper, to taste

To Bake & Serve

• 1 tbsp extra-virgin olive oil, for drizzling
• 2 tbsp chopped flat-leaf parsley
• Optional: 30 g finely grated Manchego or Parmesan for a light gratin (about 1/3 cup)

Step-by-Step Instructions

Step 1: Prep peppers and heat the oven

Heat the oven to 375°F (190°C) with a rack in the center. If using jarred piquillo peppers, drain well and pat completely dry—excess moisture can thin the filling and sauce. If using fresh bell peppers, roast them until skins are blistered and black in spots (under a broiler 6–8 minutes per side or over a gas flame), then place in a covered bowl 10 minutes to steam. Peel, remove stems and seeds, and reserve the pepper halves. Note: roasting fresh bells adds about 20–25 minutes.

Step 2: Make a quick, thick béchamel

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute to remove the raw flour taste. Gradually whisk in the milk, then simmer, whisking, until smooth and thick enough to coat a spoon, 3–4 minutes. Season with a pinch of salt and nutmeg. Set aside; it will thicken slightly as it cools.

Step 3: Cook the savory meat base

Warm 1 tbsp olive oil in a large skillet over medium heat. Add the minced onion and cook until translucent and lightly golden, about 5 minutes. Stir in the minced garlic and cook 30 seconds. Add the beef and pork, season with 1 tsp kosher salt and 1/2 tsp black pepper, and cook, breaking up the meat, until no longer pink and lightly browned, 6–8 minutes.

Stir in tomato paste, sweet smoked paprika, oregano, and cumin; cook 1 minute. Add the sherry and bay leaf; simmer until nearly dry and the alcohol smell has cooked off, 2–3 minutes. Remove and discard the bay leaf. Taste and adjust seasoning.

Step 4: Bind the filling with béchamel

Take the skillet off the heat and let the mixture cool 3–5 minutes (hot filling can tear delicate peppers). Fold in about 1/2 cup (120 ml) of the béchamel to create a moist, spoonable filling that holds together. If it still looks dry, add another tablespoon or two. The mixture should be cohesive but not runny.

Step 5: Simmer the tomato sauce

In a separate saucepan, heat 2 tbsp olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds (do not brown). Stir in the crushed tomatoes, bay leaf, sugar, and 1/2 tsp salt. Simmer 10 minutes, then remove from heat and stir in the sherry vinegar and a few grinds of black pepper. Spread the sauce evenly in a 9×13-inch (23×33 cm) baking dish.

Step 6: Stuff and arrange the peppers

Using a teaspoon or a piping bag (a zip-top bag with the corner snipped works well), fill each pepper with the meat mixture, leaving a little space at the opening so the filling doesn’t spill. For piquillos, lay them seam side down directly on the tomato sauce. For bell pepper halves, nestle them cut side up into the sauce and fill generously. Drizzle 1 tbsp olive oil over the top. If using the optional cheese, sprinkle it now.

Step 7: Bake, rest, and serve

Bake at 375°F (190°C) until the sauce is bubbling and the peppers are very tender, 20–25 minutes. Let rest 5 minutes so the filling sets. Sprinkle with chopped parsley and serve hot, spooning plenty of tomato sauce over each portion. These are excellent with crusty bread, rice, or a simple green salad.

Pro Tips

• Pat peppers very dry before stuffing—this prevents watery filling and helps them brown slightly on top.
• Let the filling cool a few minutes before stuffing to avoid tearing delicate piquillos.
• A piping bag or zip-top bag makes neat, quick work of filling slim peppers.
• Don’t overstuff; leave a little space so the filling can expand without leaking.
• Use extra peppers as “patches” if any tear—tuck a strip under the pepper like a bandage, seam down.

Variations

• Basque-style piquillos: Use only jarred piquillo peppers and finish with a light sprinkle of Manchego for a gentle gratin.
• Spicy kick: Add 1/4–1/2 tsp hot smoked paprika or a pinch of red pepper flakes to the meat mixture.
• Lighter swap: Use 500 g ground turkey or chicken; add 1 tbsp olive oil to the pan when browning to prevent dryness.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 3 days. Reheat covered at 325°F (165°C) for 15–20 minutes or gently in a skillet with a splash of water. Freeze, tightly wrapped in the sauce, for up to 2 months; thaw overnight in the fridge and reheat as above. Make-ahead: the meat filling and tomato sauce can be prepared up to 2 days ahead; store separately, then stuff and bake just before serving.

Nutrition (per serving)

Approximate: 600 calories; 40 g protein; 23 g carbohydrates; 35 g fat; 5 g fiber; 950 mg sodium. Values will vary with pepper type, cheese addition, and exact seasoning.