Piquillo peppers with bechamel sauce

We fry the onion and chopped port until they are colored.

Add the chopped peppers, cook with a little salt and pepper. Set aside and add the tuna and let it cool.

Make a bechamel sauce not too thick, with EVOO and a tablespoon of flour. Once cooked, add 1-2 piquillo peppers and beat with the mixer.

Put a thin layer of bechamel sauce in a baking dish. Fill the peppers with the mixture and finally the bechamel sauce.

We put it in a baking dish because we like to eat it warm but it can also be eaten cold.