The pumpkin is the undeniable queen of Halloween. However, we could apply the same creativity to decorating other vegetables. Peppers are perfect for stuffing with whatever we fancy most. We’ll make the recipe look spooky by carving faces on the peppers and transforming them into a ghoulishly yummy dish.
- 12 Piquillo peppers
- 250 g of tinned tuna in spring water
- One onion
- Half a litre of milk
- 50 g of unsalted butter
- 50 g flour
- Virgin olive oil
- Ground black pepper and nutmeg
Follow theses steps:
- Strain the tuna well so that there really is no water left in it. Peel and chop the onion very fine and lightly fry it in a saucepan until it takes on a golden hue. Add the tuna and let it cook with the onion for a few minutes, stirring it from time to time. Set aside.
- Place the butter in a pan and heat on a low fire until it starts to melt. Add the flour and stir continuously until it blends completely with the butter. Let it cook for 3 or 4 minutes in order to give up the taste of raw flour. Then add warm milk and continue to stir until you get a light Béchamel sauce. Add salt, pepper and nutmeg to taste.
- Wash the peppers and cut the tops off delicately in order not to break them. Empty the seeds and remove the thicker inner filaments. Use a sharp pointed knife to carve out faces just like in the typical Halloween pumpkins.
- Stuff the peppers, packing them carefully, place the tops on and pour a dash of oil on them. Bake for approximately 30 minutes until they’re soft and the skin is toasted.