Stuffed Peppers Rioja-Style

This recipe is made with tinned piquillo peppers, one of the ingredients that has emerged in recent years and caused a sensation amongst the creators of the new Basque cooking style that I admire so much. I have eaten them filled with meat, with fish, with seafood and with a mixture of different shellfish and vegetables. Sometimes they are fried, sometimes just grilled with a light cheese sauce, or even served as a salad dressed with olive oil. El piquillo refers to the pointe