Piquillo pepper

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Stuffed piquillo peppers

The piquillo pepper is a variety of chile, capsicum annuum, having a sweet taste with no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".[1]

Preparation[edit]

Typically, the peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour, more akin to bell peppers than chilli peppers, despite their small size. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.

Piquillo Peppers are often stuffed with meat, seafood or cheese, and served as tapas.

Nutrition[edit]

Piquillo peppers are high in Fiber, and Vitamins C, E, A, and B. In particular, their Vitamin C content is very high, comparable to a citrus fruit.[2]

References[edit]