Poivrons farcis à l’espagnole

Ingrédients

• 3/4 cups (150ml) milk
• 1 tablespoon olive oil
• 1 pinch salt
• 2 tablespoons flour
• 8 roasted piquillo peppers
• 2 cans of tuna
• 1 egg
• 1 pinch salt
• 2 tablespoons fried tomato

Préparation

1. 1

   Cook the egg in boiling water for 10...: Cook the egg in boiling water for 10 minutes.

2. 2

   On the other hand, prepare the bechamel sauce....: On the other hand, prepare the bechamel sauce. In a saucepan, heat the olive oil, add the flour, mix well and add the milk until it thickens, stirring constantly. Add a little salt.

3. 3

   Once the egg is cooked, run it under...: Once the egg is cooked, run it under cold water to make it easier to peel. Peel it and chop it into small pieces.

4. 4

   In a bowl, mix the egg with the...: In a bowl, mix the egg with the shredded canned tuna.

5. 5

   Add a little fried tomato, mix and add...: Add a little fried tomato, mix and add two tablespoons of bechamel sauce. Stir well so that all the ingredients for the stuffing of the piquillo peppers are integrated.

6. 6

   Fill the piquillo peppers with the tuna. Be...: Fill the piquillo peppers with the tuna. Be careful not to break them as they are very delicate.

7. 7

   To serve, put a little more bechamel sauce...: To serve, put a little more bechamel sauce on the piquillo peppers stuffed with tuna and they are ready to eat.