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Piquillo Peppers Stuffed with Oxtail

Name: Piquillo Peppers Stuffed with Oxtail
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 14 ounces (400 g) cooked oxtail meat left over from a Spanish-style oxtail stew, bones removed and meat shredded; US alternative: cooked beef oxtail; 8 whole jarred piquillo peppers, drained; US alternative: small whole roasted red peppers; 8 tablespoons espagnole sauce or reserved sauce from the oxtail stew

Sweet piquillo peppers filled with tender shredded oxtail and warmed in a rich meat sauce for an easy Spanish appetizer.

Prep10 min

Cook15 min

Total25 min

Serves4 servings

Jump to Recipe

These stuffed piquillo peppers transform leftover Spanish oxtail stew into a rich and elegant appetizer with very little additional preparation.

The naturally sweet peppers balance the deeply savory shredded meat, while the warm oxtail gravy ties every element together.

Why You’ll Love This Recipe

It turns leftover oxtail into an entirely new dish.
Only three main ingredients are required.
The tender beef filling pairs beautifully with sweet piquillo peppers.
The peppers can be assembled in advance and heated shortly before serving.
Two stuffed peppers make a satisfying tapas-style portion without being overly heavy.

Ingredient Notes

Cooked oxtail

Use meat from a tender, fully cooked oxtail stew. Remove the bones and cartilage carefully before shredding the meat for the filling.

Piquillo peppers

These small Spanish peppers are usually sold roasted, peeled, and packed in jars. Drain them gently because their thin flesh tears easily.

Oxtail sauce

Reserved sauce from the original stew gives the filling and finished dish the most cohesive flavor.

Espagnole sauce

When no stew gravy remains, a traditional brown espagnole-style sauce provides the richness needed to moisten the meat and cover the peppers.

Expert Tips

Warm refrigerated oxtail slightly before shredding it because the meat is easier to separate from any remaining cartilage.
Mix only a small amount of sauce into the filling so it stays moist without becoming loose.
Use a teaspoon or a small piping bag with a wide opening to fill the peppers without splitting them.
Arrange the peppers close together in the baking dish to help them maintain their shape.
Cover the dish loosely with foil if the sauce begins to dry before the centers of the peppers are hot.

Serving Suggestions

Serve the stuffed peppers with crusty bread for soaking up the sauce, accompanied by a simple green salad or other Spanish tapas.

Storage and Reheating

Refrigerate the assembled stuffed peppers in a covered container for up to 3 days. Reheat them in a 350°F (180°C) oven until the centers are thoroughly hot, adding a spoonful of water or meat stock if the sauce has become too thick. The peppers may also be frozen for up to 2 months, although their texture will be softer after thawing.

Frequently Asked Questions

Can I make these peppers without leftover oxtail stew?

Yes. Cook beef oxtail until very tender, remove the meat from the bones, and prepare or reserve a rich brown sauce before assembling the peppers.

What can I use instead of piquillo peppers?

Small whole roasted red peppers are the closest widely available substitute, although they may have a softer texture and less concentrated sweetness.

Can the stuffed peppers be prepared ahead?

Yes. Fill the peppers, arrange them with the sauce, cover, and refrigerate them for up to 1 day before baking.

Can I bread and fry the stuffed peppers?

Yes. Once filled, coat them carefully in flour and beaten egg, fry them briefly until golden, and serve them with the heated sauce.

CuisineSpanish CourseAppetizer Yield4 servings NutritionApprox. 330 calories per serving

Ingredients

14 ounces (400 g) cooked oxtail meat left over from a Spanish-style oxtail stew, bones removed and meat shredded; US alternative: cooked beef oxtail
8 whole jarred piquillo peppers, drained; US alternative: small whole roasted red peppers
8 tablespoons espagnole sauce or reserved sauce from the oxtail stew

Instructions

Preheat the oven to 350°F (180°C) with heat from above and below.
Check the cooked oxtail carefully and remove every bone, piece of cartilage, and any excess firm fat.
Shred or finely chop the tender meat and place it in a bowl.
Add a small spoonful of the reserved oxtail sauce or espagnole sauce to the shredded meat and mix until the filling is moist but still firm enough to hold its shape.
Drain the piquillo peppers gently, taking care not to tear their delicate flesh.
Open each pepper carefully and fill it with the oxtail mixture using a small spoon. Avoid overfilling so the peppers remain intact.
Arrange the eight stuffed peppers in a round baking dish or shallow oven-safe casserole.
Spoon the remaining espagnole sauce or reserved oxtail gravy over and around the peppers.
Bake for approximately 15 minutes, until the sauce is bubbling gently and the centers of the stuffed peppers are thoroughly hot.
Serve two peppers per person with plenty of the warm sauce spooned over the top.

Notes

The recipe is intended as a way to use meat and sauce left over from a previously cooked Spanish oxtail stew.

Bull's tail is rarely sold in regular US supermarkets. Beef oxtail is the practical American equivalent and provides the same rich, gelatinous texture.

Piquillo peppers have a sweet, mildly smoky flavor and delicate flesh. When they are unavailable, use small whole roasted red peppers, although they may be softer and less uniform.

Espagnole sauce is a brown sauce made from meat stock, vegetables, and a browned roux. The reserved gravy from the original oxtail stew is the best and easiest option.

The original preparation also suggests an optional breaded version. The filled peppers may be coated lightly in flour and beaten egg and briefly fried before being served with the sauce.

The calorie estimate assumes cooked oxtail meat with most visible fat removed and approximately 2 tablespoons of sauce per serving.