Piquillo Peppers Stuffed with Monkfish

Rosara's Piquillo Peppers Stuffed with Monkfish and 4 Fruits are an example of artisanal care and authentic flavor. We select the finest Piquillo peppers, roast them over beech wood, and peel them individually without water, so they retain all their natural aroma and that distinctive flavor that only a well-made product can offer.
The filling combines a delicate monkfish béchamel with a smooth and aromatic piquillo pepper sauce, creating a perfect balance of flavor, texture, and elegance. This dish is not only delicious but also healthy: it contains only 3% fat, is low in salt (0.26g per 100g), and is gluten-free, making it ideal for those looking to eat well without sacrificing the pleasure of good food.
It is recommended to serve them carefully using a spoon and pour the sauce over them. To enjoy their full flavor, it is best to heat them in a bain-marie, in a moderate oven, or in a saucepan over low heat.
Peppers pair wonderfully with seafood like prawns or shrimp, grilled monkfish medallions, steamed vegetables, or toasted nuts like almonds and pine nuts. Perfect as a sophisticated starter, a light main course, or even to impress with a special menu at home.
A dish designed for those seeking flavor, quality and detail, ready to open, enjoy and make any meal a memorable gourmet moment.

Ingredients: Piquillo pepper (41.7%), fish stock (water, conger eel, onion and carrot), onion, sunflower oil, tomato, monkfish (3.7%), rice flour, hake, whole milk powder, leek, carrot, rice, salt, garlic, sherry wine, brandy and spices.
Recommendations: Store in a cool, dry place. Once opened, keep refrigerated and properly covered for a maximum of 3 days.