Stuffed piquillo peppers, with marinara sauce

Prepare the broth/sauce: Sauté the tomato, onion and leek in chunks.... add the morralla, turn once and add the flour and stir. Add water and let it boil for 45 minutes approximately, the broth will thicken. Once this time has elapsed, strain and put over low heat until the desired sauce texture is obtained...

To elaborate the mashed potato: Peel, chop and boil the 500gr of potato in medium pieces, once cooked, remove the water and with the help of a few rods, prepare the mashed potato. Add salt and pepper. If it is too thick, we can add a few drops of milk.

In an earthenware casserole, put a couple of ladles of marinara sauce in the bottom.

Place the puree in a piping bag and fill the piquillo peppers, being careful not to break them, and place them in the casserole dish with the sauce. If you do not have a piping bag, you can do the same with a spoon, but you will need to be more careful.

Heat in little in the preheated oven and....a enjoy!!! 👌😜😜👌