> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Pintxo de Pimiento Relleno - URL: https://onesandwich.com/pintxo-de-pimiento-relleno/ - Published: 2026-05-17T07:29:44.000Z - Updated: 2026-05-26T14:05:35.000Z - Description: Stuffed pepper pintxo; small peppers stuffed with cod, meat, or cheese. - Author: Andrew Lekashman - Tags: Spain, Tartines, Pintxo, #auto-imported **馃嚜馃嚫 Spain** 路 Family: [Pintxo](https://onesandwich.com/tag/pintxo/) 路 Region: Basque Country 路 Bread: barra 路 Proteins: cod --- Ingredients barra 路 pepper (bell/hot) 路 cod 路 olive oil 路 salt The *Pintxo de Pimiento Relleno* is a small pepper stuffed with cod, meat, or cheese and set out on a Basque Country bar counter to be eaten cold or at room temperature. The carrier here is the pepper itself rather than bread, which makes it a slightly unusual member of the *pintxo* family: the vessel is edible, soft, and built to hold a wet filling without collapsing. The whole thing is sized for two or three bites and meant to be picked up clean off a plate. The pepper does the structural work, so the pepper has to be right. Small piquillo-style peppers, roasted and peeled until the skin slips away but the flesh stays intact, give you a sweet, faintly smoky shell with enough body to be held in the fingers. The filling is then spooned or piped in: a bound salt cod *brandada*, a moist braised meat mixture, or a soft cheese preparation. Good execution keeps the filling cohesive so it doesn't run the moment the pepper is lifted, seasons it assertively enough to read against the pepper's sweetness, and fills the cavity fully without splitting the walls. Sloppy versions tear the pepper during peeling and patch it back together, under-season a bland paste, or overfill until the *pintxo* slumps and leaks across the plate. A spoon of the reduced roasting juices or a light sauce over the top ties it together; a dry, naked stuffed pepper reads as unfinished. Which filling you meet depends on the bar and the day. The salt cod version leans creamy and savory and is the one most associated with Basque kitchens; a meat filling, often a tomato-bound braise, makes it heartier and closer to a small plated dish than a counter snack; a cheese filling keeps it soft and mild. Some bars warm the pepper through before serving even though the *pintxo* is classed as a cold one, which shifts it toward the hot end of the spread without changing the build. The stuffed-cod tradition runs deep enough across the Basque table that *bacalao* preparations deserve their own article rather than being crowded in here. As a counter item it sits alongside the bread-based *pintxos* but stands apart by carrying its filling in vegetable rather than crumb. --- ## More from this family Other [Pintxo](https://onesandwich.com/tag/pintxo/) sandwiches in Spain: - [Pincho de Tortilla](https://onesandwich.com/pincho-de-tortilla/) - [Pintxo Caliente](https://onesandwich.com/pintxo-caliente/) - [Pintxo de Anchoas](https://onesandwich.com/pintxo-de-anchoas/) - [Pintxo de Bacalao](https://onesandwich.com/pintxo-de-bacalao/) - [Pintxo de Chistorra con Huevo de Codorniz](https://onesandwich.com/pintxo-de-chistorra-con-huevo-de-codorniz/) - [Pintxo de Foie](https://onesandwich.com/pintxo-de-foie/) - [Pintxo de Gambas](https://onesandwich.com/pintxo-de-gambas/) - [Pintxo de Gilda](https://onesandwich.com/pintxo-de-gilda/) [See all Pintxo sandwiches 鈫抅(https://onesandwich.com/tag/pintxo/)