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2 medium-sized piquillo peppers (from a jar)

For the Bechamel:

30 g (1 oz) ground meat

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⅛ small scallion 6 ml (1 ¼ tsp) olive oil 10 g (1 tbsp) cornstarch 125 ml (½ cup) milk 10 g (2 tsp) butter 1 g (¼ tsp) salt

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For the Piquillo sauce:

60 g (2 oz) onion

20 g (¾ oz) piquillo pepper

40 ml (2 ¾ tbsp) beef broth

25 ml (1 ⅔ tbsp) cooking cream 0.6 g (⅛ tsp)

salt 13 ml (2 ½ tsp)

olive oil

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To make the Bechamel:

1. Sauté the scallion over medium heat with the olive oil.

2. Add the ground meat and cook it with the scallion.

3. Once cooked, add the butter, wait for it to melt, then add the cornstarch.

4. Cook the cornstarch for 1 minute, mixing all ingredients thoroughly.

5. Add the milk to the saucepan and bring to a boil over medium-high heat.

6. Cook the béchamel for 5 minutes.

7. Add the salt and mix.

8. Transfer the mixture to a container and let it cool before stuffing the peppers.

To make the Piquillo sauce:

1. Chop the onion and fry it with the olive oil.

2. Once golden, add the chopped piquillo pepper and cook for 5 minutes over medium heat.

3. Add the salt, broth, and cream, and cook for 20 minutes over low heat, maintaining a gentle simmer.

4. Remove from heat and blend the mixture.

5. Skim to remove impurities.

To assemble:

1. Take 2 medium-sized piquillo peppers from a jar.

2. Using a spoon, stuff the peppers without overfilling.

3. Place the stuffed peppers in a saucepan, covered with the sauce.

4. Let them simmer gently for 10 minutes.

5. Serve hot.