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{{#seo:
|title=Stuffed peppers - A Thermomix recipe
|titlemode=replace
|keywords=#garlic #bacalao #sauce #stuffing #squid #thermomix #peppers #tomato #onions #baking #greenpeppers
|hashtagrev=032020
|description=This is a popular tapa in Spain. Always cook squid ink, as when it is raw, it is poisonous
}}

This is a popular [[Tapa|tapa]] in [[Spain]].
{{recipesummary
|TotalCalories = 2439
|PortionCalories = 406
|DatePublished=20th October 2012
|Author=JuliaBalbilla
|ImageComment = The new [[Thermomix]] TM5 (2014)
|Servings = Serves 6
|Difficulty = 3
|TotalTime = 1 hour 15 minutes
|PrepTime = 45 minutes
|CookTime = 30 minutes
|Image = [[Image:The new (2014) Thermomix TM5.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Viva Peppers!''

3/5

I think that's what you say?

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>
'''Always cook [[Squid|squid]] ink, as when it is raw, it is poisonous'''

{{RecipeIngredientsTM
| 24 [[Pimientos del Piquillo de Lodosa|Piquillo peppers]]
}}
'''For the [[Stuffing|stuffing]]'''
{{RecipeIngredientsNB
| 200g [[Extra virgin olive oil|extra virgin olive oil]]
| 3 [[Cloves|cloves]] [[Garlic|garlic]]
| 500g desalinated [[Bacalao|bacalao]] [[Salt cod|salt cod]], skinless and boneless
| [[Freshly ground black pepper]], to taste
| [[Salt]] (depending on the saltiness of the [[Bacalao|bacalao]])
}}
'''For the [[Sauce|sauce]]'''

{{RecipeIngredientsNB
| 50g [[Extra virgin olive oil|extra virgin olive oil]]
| 200g [[Onions|onions]]
| 2 [[Cloves|cloves]] [[Garlic|garlic]]
| 100g [[Green peppers|green peppers]]
|100g chopped [[Tomatoes|tomatoes]], ''canned''.
| 4 sachets [[Squid|squid]] ink
| 1 teaspoon [[Salt|salt]]
| 100g [[White wine|white wine]]
| [[Pepper]] to paste
}}
===Method===

{{RecipeMethod
| Put the [[Peppers|peppers]] in the internal [[Steaming|steaming]] basket to drain the liquid
| Prepare the [[Stuffing|stuffing]]. Drain well the desalinated [[Bacalao|bacalao]] and dry it with kitchen paper. Reserve
| Next, put the [[Oil|oil]] and the [[Garlic|garlic]] into the bowl '''6 minutes / Temp. Varoma / Speed 4'''
| When the machine has finished, push down any [[Garlic|garlic]] from the lid and the sides of the bowl.
| Incorporate the [[Bacalao|bacalao]] '''1 minute / Temp. Varoma / Speed 4'''
| [[Blend]] '''Speed 6''' until you see that the mixture is uniform
| Adjust seasoning and leave to cool
| When the mixture is cold, stuff the [[Peppers|peppers]] and place in a [[Baking|baking]] dish
| Prepare the [[Sauce|sauce]]. In the bowl, put the [[Oil|oil]], [[Onion|onion]], [[Garlic|garlic]], the [[Pepper|pepper]] and the [[Tomato|tomato]] '''10 seconds / Speed 5'''
| Scrape down the lid and the inside of the bowl '''10 minutes / 100°C / Speed 2'''
| Add the ink, [[Salt|salt]], [[Wine|wine]] and [[Pepper|pepper]] '''5 minutes / 100°C / Speed 1'''
| Chop '''30 seconds / Speed 5-10 progressively'''
| If the [[Sauce|sauce]] is too thick, add water to it and leave to [[Boil|boil]] [100°C] for a few minutes
}}
===Recipe source===
* This is a translation of a recipe in '''''[[Thermomix]] TM31 - Imprescindible para tu cocina''''' which is the book supplied with [[Spanish]] TMXs
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Spanish recipes]]
[[Category:Snacks and light bites]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Vegetable recipes]]
[[Category:Thermomix recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/bacalao|#bacalao]] [[Special:Search/sauce|#sauce]] [[Special:Search/stuffing|#stuffing]] [[Special:Search/squid|#squid]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/peppers|#peppers]] [[Special:Search/tomato|#tomato]] [[Special:Search/onions|#onions]] [[Special:Search/baking|#baking]] [[Special:Search/greenpeppers|#greenpeppers]]
</code>

Stuffed peppers (TM) - Revision history

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