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Stuffed peppers are a dish that appear under many different names and forms in traditional cuisines the world over (India, the Mediterranean, Mexico, the Middle East, Eastern Europe, the USA, etc.).

In Spain stuffed peppers are usually prepared in the Northern regions of the country. The pepper may be stuffed with cod, beef, bonito fish or mushrooms.

In this case, we have used cod to stuff the peppers, a fusion of two raw materials very often found in Basque cooking: red piquillo peppers, and cod.

Serving and pairing advice: Serve with white rice or fried bread to assemble skewers.

Instructions for use: Before opening, turn the container over so that the peppers are separated. Open and pour the contents into a saucepan. Fill the container with a little water and add it to the saucepan. Heat over low heat with a lid for 4 minutes without touching the peppers to avoid breaking them and serve.

In the microwave, pour the contents onto a plate and heat at medium power for 3 minutes.

Ingredients: Piquillo pepper (water, sugar, salt, acidulant: citric acid and hardener: calcium chloride), milk, refined sunflower oil, cod (5%), wheat flour (gluten), butter, onion, sugar, salt , pepper, garlic, parsley and thickener: xanthan gum.