- Fire roasted piquillo peppers stuffed with salt cod
- Just heat and serve
- All natural
- Each package contains 4-5 stuffed peppers
- Size - 2 x 9.1 oz/260 g
Piquillo peppers stuffed with codfish are a typical tapas dish in Navarra, a region of Spain known for its extraordinary fresh produce. Salted cod, or bacalao, is cooked in a cream sauce and stuffed into whole fire-roasted piquillo peppers.
Made by El Navarrico with authentic piquillo peppers from Lodosa, flaked bacalao, fresh milk, olive oil and spices, this tapa is ready to eat in minutes. To serve, simply gently heat the bacalao stuffed piquillo peppers until warmed through. Containing 4-5 peppers per tin, this dish is fantastic on its own or alongside an array of your favorite tapas dishes.
Refrigerate after opening and consume within 3 days.
Piquillo peppers (25%), tomato, cow's milk, codfish (15%), olive oil (7%), corn flour, onion, white wine, garlic, sugar, salt, parsley and black pepper.
Serving size 4-5 pieces (220g) Servings per container 1. Calories 270, calories from fat 150. Total fat 16g (25%), saturated fat 1.5g (8%), cholesterol 15mg (5%), sodium 750mg (31%(), total carbohydrate 22g (7%), dietary fiber 2g (8%), sugars 8g, protein 8g. Vitamin A 0%, Vitamin C 60%, Calcium 10%, Iron 0%. * Percent Daily Values are based on a 2,000 calorie diet.
Average Customer Rating: 4.5 out of 5 based on 3 reviews
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Dee - Tampa
"These are a delicious. From the sweetness of the piquillo peppers to the meatiness of the bacalao, you will find yourself craving these long after you have eaten them!"
beth - New York
"I love bacalao, and really thought I would enjoy these cod-stuffed piquillos more than the tuna-stuffed piquillos, but I actually enjoyed these even less. the flavor is alright, but the texture, filling and exterior, is very mushy, which was a general put-off to four senior, latin folks having these as a light snack. I am personally loving the sweet flavor of these Spanish peppers, though, and would love to purchase a jar of a firm variety and try stuffing some with a drier, flakier bacalao, maybe with a bit of tomato, onion, and a bit of a spicy chili pepper of some sort."
Laura - Chincoteague, Virginia
"We warmed and served these in mini casuelas for a small party....like right out of our favorite tapas spots in Spain!Bursting with flavor!"