Stuffed Piquillo Peppers Recipe | Food Network

Ingredients

• 12 fresh Piquillo peppers, with stem ends cut off and de-seeded
• 4 tomatoes, sliced into quarters
• 4 garlic cloves
• 3/4 cup olive oil
• 6 ounces white wine
• 1/2 teaspoon salt
• 1 pound dried, salted codfish
• 2 tablespoons chopped fresh parsley leaves
• 2 cups milk
• 1/2 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves, for garnish