Morcilla Stuffed Peppers Recipe
This Pimientos Rellenos de Morcilla or Morcilla Stuffed Peppers recipe is quick, very easy to make and it can be served as a tapa or as a main course.
- 1 small Morcilla de Burgos (or any black pudding)
- 16 pimientos del piquillo
- 25-30 pine seeds
- 100 ml cream
- olive oil
Grab a pan and toast your pine seeds over medium heat for a minute. Then remove them to a small bowl and set it aside.
Peel the morcilla. Add two tablespoons of olive oil and crumble it with a spoon or a fork. Cook it for 3 minutes. Turn the heat off and add the pine seeds.
Wash your pimientos, making sure that you pull out all the seeds. Using a spoon, stuff 14 of them with the fried morcilla and pine seeds and place them on a baking tray.
Pour the liquid/oil that is left in the pan in a blender jar. Add the two remaning pimientos as well as the cream and blend everything adding a pinch of salt until you get a balanced sauce. Pour this sauce on top of your pimientos.
Bake the pimientos in a preheated oven at 180ºC for about 10 minutes.
Calories: 108kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 20mgSodium: 6mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 210IUCalcium: 9mgIron: 1mg