Recipe

Cantabrian Stuffed Peppers

Delicious Cantabrian Peppers: A Twist on Stuffed Peppers

4.3 out of 5

In Cantabrian cuisine, we have taken inspiration from the Palauan dish Kololik to create our own version of stuffed peppers. This recipe combines the flavors of Cantabrian ingredients with the concept of stuffed peppers, resulting in a delightful and unique dish.

Soup› Meat Soup› Kololik

Oceanic cuisine› Micronesian cuisine› Palauan cuisine

European cuisine› Mediterranean cuisine› Spanish cuisine› Cantabrian cuisine

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian diet, Gluten-free diet, Dairy-free diet, Low-carb diet

Allergens

Fish (anchovies, white tuna)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Ketogenic diet, Nut-free diet

Ingredients

While the original Palauan dish Kololik uses local ingredients and flavors, our Cantabrian Stuffed Peppers adapt the concept of stuffed peppers to the Cantabrian cuisine. We incorporate Cantabrian anchovies, white tuna, and Piquillo peppers, which are typical ingredients of the region. Additionally, the cooking techniques and flavors are adjusted to reflect the Cantabrian culinary traditions. We alse have the original recipe for Kololik, so you can check it out.

4 large bell peppers 4 large bell peppers
100g (3.5 oz) Cantabrian anchovies, finely chopped 100g (3.5 oz) Cantabrian anchovies, finely chopped
150g (5.3 oz) white tuna, drained and flaked 150g (5.3 oz) white tuna, drained and flaked
100g (3.5 oz) Piquillo peppers, diced 100g (3.5 oz) Piquillo peppers, diced
1 small onion, finely chopped 1 small onion, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
50g (1.8 oz) breadcrumbs 50g (1.8 oz) breadcrumbs
2 tablespoons olive oil 2 tablespoons olive oil
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 15g, 3g
Protein: 20g
Fiber: 4g
Salt: 1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Cut the tops off the bell peppers and remove the seeds and membranes.
3.
In a pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4.
Add the Cantabrian anchovies, white tuna, and Piquillo peppers to the pan. Cook for 2-3 minutes, stirring occasionally.
5.
Remove the pan from heat and stir in the breadcrumbs. Season with salt and pepper to taste.
6.
Stuff the bell peppers with the filling mixture and place them in a baking dish.
7.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is golden brown.
8.
Serve the Cantabrian Stuffed Peppers hot as a main dish or as a side dish.

Treat your ingredients with care...

Cantabrian anchovies — Make sure to finely chop the anchovies to evenly distribute their flavor throughout the filling.
White tuna — Drain the tuna well to remove any excess liquid before flaking it.
Piquillo peppers — Dice the peppers into small pieces to ensure they blend well with the other ingredients.

Tips & Tricks

For an extra touch of flavor, sprinkle grated Cantabrian cheese on top of the stuffed peppers before baking.
If you prefer a spicier version, add a pinch of cayenne pepper to the filling mixture.
Serve the Cantabrian Stuffed Peppers with a side of crusty bread to soak up the delicious juices.

Serving advice

Serve the Cantabrian Stuffed Peppers as a main course accompanied by a fresh green salad. They can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Arrange the stuffed peppers on a platter, garnishing with fresh herbs such as parsley or basil. The vibrant colors of the peppers will make for an attractive presentation.