bohemianwanderer – Peppers hold a special place in Spanish cooking. When Columbus returned from the Americas in the late 15th century, he brought peppers as a gift to Queen Isabella and King Ferdinand. They quickly became essential ingredients in Spain’s culinary traditions. Much like tomatoes, peppers transformed the flavors of Spanish dishes, becoming foundational to many recipes.
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The most famous contribution of peppers to Spanish cuisine is pimentón de la Vera, or smoked paprika. This spice adds depth and smoky flavor to stews, rice dishes, seafood, and chorizo. Beyond dried spices, fresh peppers shine in various Spanish dishes. For example, Padrón peppers are a beloved tapa, enjoyed fried and salted. Pimientos rellenos, or stuffed peppers, come in many variations. They can be filled with seafood, minced meat, or creamy béchamel sauce. These stuffed peppers have a long history, enjoyed from royal courts to everyday kitchens. Their popularity continues today, showcasing the versatility and importance of peppers in Spanish culture.
Stuffed piquillo peppers are especially cherished. Traditionally, they are filled with oxtail or bacalao (salted cod). These fillings offer rich, comforting flavors. Today, the dish has adapted to be more accessible for home cooks. Using slow-cooked ragu as a filling keeps the essence of the classic while simplifying preparation. To complement stuffed peppers, a glass of Bobal wine works well. This wine comes from Valencia and Utiel-Requena and has a rich taste that pairs perfectly with the dish’s bold flavors. The wine’s depth balances the savory filling and the roasted pepper’s sweetness.
How to Make Slow-Cooked Ragu Stuffed Green Peppers
This recipe focuses on green bell peppers stuffed with a slow-cooked pork and chorizo ragu. It combines traditional flavors with a modern twist. You can prepare the ragu ahead of time and freeze it, making meal prep easy. Start by heating 3 tablespoons of olive oil in a large sauté pan. Gently fry one large finely chopped onion and two celery stalks for about 10 minutes. Cook until the vegetables become very soft. Add two crushed garlic cloves and 200g of finely chopped cooking chorizo. Cook for five more minutes until the chorizo releases its oils. Next, add 500g of pork mince. Increase the heat and brown the meat evenly. Break the mince apart with a spoon to avoid clumps. Stir in one star anise, the finely grated zest of one lemon, and 200ml of white wine. Let it bubble for a few minutes to blend the flavors.
Then, add a 400g tin of tomatoes, two tablespoons of tomato puree, and 350ml of chicken stock. Season with flaky sea salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer. Cook gently for two to three hours, stirring occasionally. If the ragu thickens too much, add more stock or water. About 30 minutes before serving, preheat the oven to 200°C (180°C fan)/390°F/gas 6. Cut the tops off eight large green bell peppers. Remove the pith and seeds carefully. Arrange the peppers in a roasting tin so they fit snugly. Drizzle with olive oil and season well. Roast for 15–20 minutes until soft but still firm.
Remove the peppers from the oven and fill each with the prepared ragu. Return them to the oven and roast for another 15 minutes. Serve the stuffed peppers hot, ideally paired with a glass of Bobal wine. This dish highlights the enduring appeal of peppers in Spanish cuisine. It offers a comforting, flavorful meal that honors tradition while welcoming modern home cooking. Whether for family dinners or special occasions, stuffed peppers remain a delicious symbol of Spain’s rich culinary heritage.
