Recipe: Piquillo Peppers filled with Morcilla (blood sausage)

INGREDIENTS FOR 6 PEOPLE Piquillo Peppers filled with Morcilla

½ k of Burgos Morcilla (blood sausage)

2 cans of full piquillo peppers

2 medium green bell peppers

1 medium onion

2 tbsp. of tomato sauce

½ cup of olive oil

1 clove of garlic

Sal

Piquillo Peppers filled with Morcilla  is a type of pepper that is grown in Lodosa, Spain. Often times the peppers are roasted and sold in packages.

The origin of the pepper dates back to pre-Inca times in South America. After his first voyage, Christopher Columbus brought many American peppers back to Europe.

Over the years, the Spanish began to develop many of these varieties of peppers and one of these was the piquillo! So in Europe its nationality is usually attributed to Spain, specifically the city Lodosa, where they are grown.

Between 1994 and 1996, some piquillo seeds were brought to Peru and piquillos began to be planted and harvested there by Peruvian entrepreneurs with great success.

Today this product is easily accessible from Peru for much lower prices than those of the Spanish variety, even though they have a similar level of quality.

PREPARATION

Place a pan with some oil over medium heat. When the oil is hot, add the sliced garlic and when they are browned, remove and save them. In the same pan sauté the peppers, once cooked remove and save them as well.

To prepare the stuffing, lower the heat and in the same pan add the chopped onions and peppers. When they are translucent add the blood sausage. Take the blood sausage out of the casing before adding it. Mix well and add the tomato sauce and after 5 minutes remove the stuffing from the fire. If the stuffing remains dry you can add a bit of water.

With a spoon fill the piquillos with the stuffing.

In a bowl place the remaining stuffing at the bottom and then place the stuffed peppers over the blood sausage mixture.