Piquillo peppers stuffed with potatoes


  • for the filling:
  • 1 can of peppers of whole piquillo
  • Salt and pepper
  • Oil
  • for the sauce:
  • 1 clove of garlic
  • 1 glass of soy milk or vegetable cream
  • Salt and pepper


Cut the potatoes as for an omelette, fry them until they are crispy, drain them well, season with salt and pepper and crush them a little with a fork and stuff the peppers, setting aside 3 for the sauce.

We have the option of making a batter with flour and egg or, the vegan version where we fry them directly without flour or egg.

For the sauce, we crush the remaining peppers and add all the ingredients, We put it in a saucepan over the heat for about 8 minutes, stirring from time to time.

When it’s ready, we serve it over the peppers and uhh you die…

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