Skip to content

Fish, South and mountains

Stuffed piquillo peppers with salt cod and rice

Stuffed piquillo peppers with salt cod and rice is a Basque dish for 4 people, ready in 1 hour, medium difficulty, for €5.30 per serving. Sweet piquillo peppers are filled with a creamy salt cod brandade, topped with tomato sauce, and served alongside rice. The key is to fill the peppers gently, since they tear easily.

Tonight, piquillo peppers stuffed with salt cod brandade and topped with sauce, a Basque classic served with rice.

Stuffed piquillo peppers with salt cod and rice
Total time
1 h
Difficulty
Medium
Cost per person
€5.30
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring

Salt cod poached in milk with potato turns into a soft brandade that gets spooned into sweet, slightly smoky piquillo peppers. A homemade tomato sauce, thickened with flour and boosted with the jar's brine, coats everything and ties the flavors together. Plain white rice on the side balances the saltiness of the cod and rounds out the meal.

This is a dish for a Sunday or any evening when you have a bit of time, since the brandade and sauce each need their own prep. It suits fans of fish and southern French cooking, more for a dinner among adults or with kids already used to bolder flavors. Mon Chou brings you this Basque classic as a change from everyday breaded fish.

The ingredients

4 people

Pantry

  • Jarred piquillo peppers 16
  • Olive oiloften in the pantry 4 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Flouroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Salted cod, desalted 400 g

Fruits and vegetables

  • Potatoes 200 g
  • Garlic 2 cloves
  • Onion 1

Dairy

  • Milk 20 cl

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Poach the salt cod with the peeled potato in milk and water, then mash it all with the garlic and olive oil to make a brandade. 20 min

    Leave some brandade slightly lumpy, it's nicer than a smooth puree.

  2. Gently fill each piquillo pepper with brandade without overstuffing them.

    Hold the tip closed with a finger to avoid leaks.

  3. Sauté the chopped onion, add the flour, tomatoes and a ladle of water, then let it thicken and blend it smooth. 15 min

    The brine from the jarred piquillos can replace the water, it's full of flavor.

  4. Arrange the piquillos in a baking dish, cover with sauce and bake at 180 degrees. 15 min

    Cover with foil so the piquillos don't dry out.

  5. Cook the rice in salted water, drain it and serve with the sauced piquillos. 11 min

    Rinse the rice in cold water before cooking so it doesn't stick.

Our tips to get it right

  • Make sure the salt cod is well desalted before you start, otherwise the brandade will taste too salty even with the rice and sauce.
  • Pick jarred piquillo peppers that are plump and firm, they're easier to stuff without tearing.
  • Make the brandade and sauce ahead of time, assembly and baking will only take 15 minutes on the day.

The variations

  • Swap the salt cod for poached fresh cod for a milder, less distinctive flavor.
  • For a vegetarian version, fill the peppers with a mashed mix of chickpeas and garlicky potatoes.
  • To save time, spoon the brandade and tomato sauce straight over the rice without stuffing the peppers.

What to serve it with

  • Plain white rice
  • Green salad with vinaigrette
  • Glass of dry white wine

Storage

Stuffed piquillos keep for 2 days in the fridge in a sealed container. You can freeze the brandade on its own before stuffing, but avoid freezing already stuffed peppers since they lose their texture. Reheat gently in the oven or a covered skillet so they don't dry out.

Questions about this dish

Can I use fresh cod instead of salted, desalted cod?

Yes, but you'll need to lightly salt the brandade at the end of cooking. The texture will be a bit firmer than with traditional salt cod.

How do you keep the piquillos from tearing while stuffing them?

Use a piping bag or a small spoon and go slowly, as Mon Chou suggests. Hold the tip of the pepper closed with a finger while filling so the brandade doesn't spill out.

Can this dish be made ahead for a dinner with friends?

Yes, prepare the brandade, stuff the peppers, and make the sauce the day before. On the day, you just top with sauce and bake for 15 minutes before serving with rice cooked at the last minute.

What if I can't find jarred piquillo peppers?

You can use homemade roasted and peeled red peppers instead, the flavor will be close but less sweet. Jarred piquillos are still better since they're already cooked and easy to stuff without breaking.

How long does it take to make stuffed piquillo peppers with salt cod and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in stuffed piquillo peppers with salt cod and rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed piquillo peppers with salt cod and rice cost?

About €5.30 per serving, or €21.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Recipes with cod

See all