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Piquillos are popularly pickled, stuffed, roasted or fried. Because of their size and substance, they are particularly wonderful for making stuffed peppers, but also for cooking into soups and sauces
These are a variety of non-spicy peppers famously grown in Lodosa, Spain. They are roasted over embers, which gives them a spicy, sweet flavor. Great for stuffing with meats, seafood or cheese and served as tapas.