Peppers Today :: Recipes


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Recipes

Peppers stuffed with cod béchamel
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Peppers stuffed with cod béchamel


Ingredients • 3 elongated or small California red peppers • 250g cod béchamel (brandada de bacallà) • Vinegar syrup • Salt and pepper • Lettuce • Parsley Preparation • Bake the peppers at 180° for 20-30 minutes • Peel the peppers and salt and pepper them • Spoon the cod béchamel into the peppers • Place the peppers in a large dish, add the lettuce and the parsley, and serve them garnished with vinegar syrup. Chef: Joan Valls Restaurant Les 3 Alzines, La Roca del Vallès, Barcelona

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