Roasted Piquillo Peppers

The Piquillo pepper is thinner, sweeter and more delicate than a bell pepper, with red flesh and a cone-like shape that accounts for its name—“little beak”. This shape also makes the piquillo perfect for stuffing, so it’s often served at tapas bars in Spain, filled with couscous or tuna. Roasting brings out the piquillo’s sweetness and adds a note of complex mellow flavor.