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Pimientos Rellenos de Morcilla

Let us inspire you with another great option if you are planning to host a large lunch or dinner party. 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.

Pimientos Rellenos de Morcilla Recipe
Pimientos Rellenos de Morcilla. A great idea for a large dinner.

The Pimientos del Piquillo are a variety of pepper originally grown in Lodosa (Navarra). Although due to its amazing flavour and popularity it´ s not hard to find them in many places around the world. On the other hand, the Morcilla de Burgos may be a lot harder to find. Alternatively you can try filling your pimientos with any other black pudding.

If you are still not convinced by this Morcilla Stuffed Peppers recipe , you can check our recipe for Pimientos Rellenos de Bacalao or you can use this recipe as a base and stuff your Pimientos del Piquillo with meat, chicken, or even textured soy protein if you want a vegan option…

Pimientos Rellenos de Morcilla Recipe

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.
0 from 0 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Main Course, Side Dish, tapa
Cuisine Mediterranean, spanish
Servings 7 people
Calories 108 kcal

Ingredients
 
 

  • 1 small Morcilla de Burgos (or any black pudding)
  • 16 pimientos del piquillo
  • 25-30 pine seeds
  • 100 ml cream
  • olive oil
  • salt

Instructions
 

  • 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.

Nutrition

Calories: 108kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 20mgSodium: 6mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 210IUCalcium: 9mgIron: 1mg
Keyword morcilla, morcilla stuffed peppers, morcilla stuffed peppers recipe, peppers, stuffed peppers
Tried this recipe?Mention @tipsandtapas or tag #tipsandtapas!

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