Piquillo peppers stuffed with spinach and shrimp.

Sauté half an onion, add the fresh shrimps previously peeled and chopped, and the spinach. Cover to help them cook.

Prepare a béchamel sauce with a tablespoon of flour, I used whole wheat flour and semi-skimmed milk.

When the spinach has been reduced, add a couple of spoonfuls of the béchamel sauce and stuff the peppers. Put them in a baking dish, cover with the rest of the bechamel sauce and bake au gratin.