They may be small, but pimientos del piquillo punch well above their weight in Spanish kitchens.
Sweet, smoky and silky once cooked, they are one of those ingredients people always keep tucked away in the cupboard “just in case”.
Little pepper, big reputation
These distinctive red peppers come from Navarra, in northern Spain, and the most prized ones carry the protected label Piquillo de Lodosa.
Their name comes from their shape, slightly pointed, like a tiny beak.
Raw, they are nothing special. But once roasted, everything changes. The flavour deepens, the texture softens, and suddenly you have something rich, slightly sweet and almost buttery.
The secret is in the process
What makes piquillo peppers stand out is not just where they are grown, but how they are prepared.
They are:
- Picked by hand
- Roasted over an open flame
- Peeled carefully without water or chemicals
- Seeded and preserved straight away
That last part matters. By avoiding water, they keep all their natural flavour. It is a bit more work, but you can taste the difference.
A kitchen staple (especially for quick wins)
If you live in Spain, you have probably seen them lining supermarket shelves in jars or tins. For expats, they quickly become one of those “why didn’t I know about this before?” ingredients.
You can:
- Toss them into salads
- Serve them alongside meat or fish
- Blend them into sauces
- Or simply warm them in olive oil and eat them with bread
But if there is one classic way to enjoy them, it is stuffed.
Pimientos del piquillo rellenos de chorizo
Comfort food, Spanish style. Creamy, rich and perfect for sharing.
Ingredients (serves 3)
- 9 piquillo peppers (from a jar, drained)
- 1 fresh chorizo (about 150 g)
- 100 ml cooking cream
- 140 ml chorizo cream (or make a quick one by blending cooked chorizo with cream)
- 1 egg (for brushing)
- Salt and black pepper to taste
- A drizzle of olive oil
Method
Prepare the filling
Cook the chorizo until soft, then chop it finely. Mix it with the chorizo cream until you get a thick, spreadable filling.
Stuff the peppers
Carefully fill each pepper with the mixture. Try not to overfill them, they tear easily.
Into the oven
Place the peppers in a baking dish, seam side down. Brush lightly with beaten egg and bake at 190°C for about 10 minutes.
Make a quick sauce
Take any leftover filling and juices from the tray, add the cream and heat gently for a few minutes. Blend if you want it smooth.
Serve
Pour the sauce over the peppers and serve warm.
Why Bridging the Gap love them
Piquillo peppers are one of those ingredients that make you look like a better cook than you are. They do a lot of the work for you.
Keep a jar in the cupboard and you are always a few minutes away from a decent tapa, a quick lunch or something a bit more special for guests.
