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Piquillo Peppers from Lodosa stuffed with vegetables
Servings:For 5 servings
Ingredients
Piquillo Peppers from Lodosa stuffed with vegetables
20 Piquillo Peppers from Lodosa
1 leek
1 carrot
1 fresh small onion
Some green beans
Cardoon or chard leaves
1 courgette
Virgin olive oil
Salt
Directions
Cook the vegetables. Once cooked, julienne and sautée in olive oil. Add the flour and milk and make a soft béchamel sauce. Allow to cool and fill the peppers with the cream. Fry onion and a garlic clove until pouched. Stir in tomato sauce and mix with the blender. When the sauce is ready place the peppers over it and bring to a boil for 10 minutes.
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