Piquillo peppers stuffed with meat and bechamel sauce

Chop the onion slice and in a frying pan with a little EVOO, add the onion and when it is poached add the minced meat with salt and pepper. Remove from the pan and reserve the juices with the meat.

With a little butter in the frying pan we used for the meat, add the flour and incorporate it. Gradually add the milk and break up the lumps of flour that form so that it does not taste like flour. As it thickens, we add more milk until we get the béchamel sauce we want. Add a pinch of salt.

Add the minced meat to the béchamel sauce.

Stuff the piquillo peppers with the mixture and set aside.

In another frying pan, add another little bit of oil, add the chopped leek together with a piece of chopped bell pepper and a couple or three piquillo peppers with salt.

Transfer to a tall glass with a little chicken broth and whisk. Then transfer to the pan and add a little more chicken broth.

First put the stuffed piquillo peppers in the pan and add the sauce. We heat them over a low flame.