Piquillo peppers stuffed with spinach and shrimp.

Grate the tomatoes and put them in a pan with a few drops of oil.

When the tomato has lost the water and has colored, add two tablespoons of double tomato concentrate, salt, thyme and stir until it is done and set aside.

In another frying pan fry a couple of slices of garlic and when they turn brown add the boiled and drained spinach and the diced shrimps.

Then add the milk and the chickpea flour, season with salt and pepper and stir until it is like a cream.

Stuff the peppers and put them in a container (suitable for oven) add cheese (I used emmental cheese) and tomato and bake in the oven for about 10 minutes.