Ansots Spinach Béchamel-Stuffed Piquillo Peppers

Chef Dan Ansotegui stuffs roasted piqullo peppers, a Basque staple, with a creamy spinach bechamel for a vibrantly colored and flavored dish. Joseph A. Lieberman

Piquillo peppers are a specific type of sweet pepper grown in Navarra, in the southern part of the Basque Country in Spain. Roasted red peppers could be used as a substitute, but are usually much larger than piquillo peppers.

Makes 28 peppers