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

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.