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Pimientos Piquillos Rellenos (Stuffed Piquillo Peppers)


Recipe Name:  Pimientos Piquillos Rellenos (Stuffed Piquillo Peppers)


Meal Type: Accompaniment, Lunch
Prep Time: 10 Minutes

Cook time: 40 Minutes

Servings: 5 (as part of a range of tapas)

A tasty little tapas dish, these colourful stuffed piquillo peppers are delicious served as part of a range of tapas when entertaining friends and family, or even as a stand-alone supper or lunch dish alongside a simple tomato and herb salad, ¡perfecto!


  • 5 piquillo peppers (ready roasted and skinned in a jar and available in all main supermarkets)
  • 50g/2oz homemade breadcrumbs (a little chunky is good)
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped or crushed
  • 140g/5oz mushrooms, finely chopped
  • 1 tsp. dried thyme
  • 2 small vine tomatoes (or 4 cherry tomatoes), chopped
  • Salt and black pepper
  • 1 tbsp olive oil
  • 1 tsp. chopped fresh parsley to serve (optional)

You may need...


  1. Heat the olive oil in the sauté pan on the boiling plate, add the onion and fry for one minute before adding the garlic. Cover with a lid and transfer to the bottom of the simmering oven to continue to cook for 5 minutes.
  2. Transfer from the oven to the boiling plate, add the chopped mushrooms and fry for 2 minutes, stirring, until they begin to soften and release their juices.
  3. Now add the breadcrumbs and thyme and fry for 1 minute before stirring through the chopped tomatoes and seasoning generously with salt and pepper.
  4. Cook for another minute then remove from the heat and taste to check the seasoning.
  5. Take your drained piquillo peppers and using a teaspoon loosely stuff the mixture into each one making sure you get some into the very bottom, so they hold their shape.
  6. Carefully place the peppers in an oven proof dish, drizzle with olive oil and bake on a shelf in the middle of the roasting oven (or in a conventional oven at 180°, gas mark 5) for about 20 minutes until the edges have started to brown a little. Serve warm from the oven, drizzled with olive oil and a little parsley over the top, ¡deliciosos!



Recipe Tips:You can use baby peppers (roasted and skinned) instead of the piquillo. You can also make the stuffing well ahead of time and keep in a sealed container in the fridge ready to stuff your peppers. 

Aga Range Cooker Tips:Stages 1 and 2 can be done entirely on top of the Aga Range cooker.


This recipe was submitted by Blake & Bull community member Heather:

¡Hola! I am Heather, a passionate enthusiast of all things Spanish and an experienced cook and teacher running Talking Tapas (a Spanish cookery and language school) from my home in the beautiful Wiltshire countryside.

I believe that the culture of tapas is one we can all benefit from – quick, delicious recipes and dishes to share with our loved ones over a glass of vino,¡perfecto!


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