Go Back
–+ servings
Substitutes for Piquillo Pepper in Cooked Dishes

7 Best Substitutes for Piquillo Pepper

No ratings yet
Piquillo peppers bring a unique mild heat, roasted sweetness, and tender texture to dishes. These 7 substitutes replicate different attributes such as color, sweetness, and texture for cooking and stuffing applications where piquillos are needed.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Kitchen Tips, Substitutes
Cuisine: Various
Ingredients Method Notes

Ingredients
  

  • 1 cup Roasted Red Bell Pepper Use 1:1 ratio as a direct substitute; less smoky than piquillo
  • 1 cup Roasted Cherry Peppers Use 1:1 ratio; slightly more heat, rinse jarred versions to reduce salt
  • 1 cup Cubanelle Pepper Use 1:1 ratio roasted and peeled; pale color after roasting
  • 1 cup Roasted Fresno Pepper Use 1:1 ratio; fruity flavor with more kick
  • 1 cup DIY Roasted Sweet Pepper Puree Use 1 cup blended roasted peppers with olive oil and salt per cup piquillos
  • 1 cup Roasted Anaheim Pepper Use 1:1 ratio roasted and peeled; lighter color, earthy flavor
  • 0.5 cup Sun-Dried Tomatoes (rehydrated) Use ½ cup rehydrated tomatoes per cup piquillos; no pepper heat

Method
 

  1. Choose the substitute that best fits your recipe's need for color, heat, or texture.
  2. If using fresh peppers (Cubanelle, Fresno, Anaheim), roast them until the skin blisters, then peel.
  3. Use the substitute at a 1:1 ratio by volume to replace piquillo peppers, except for sun-dried tomatoes which use half the volume.
  4. If making a puree, blend roasted sweet peppers with olive oil and seasoning to mimic jarred texture.
  5. Taste and adjust seasoning or add smoked paprika if additional smokiness is desired.

Notes

  • Roasted red bell peppers are the closest mild and sweet match with tender texture.
  • Watch the heat level when using cherry or Fresno peppers as they are spicier.
  • Color matters: Cubanelle and Anaheim peppers remain pale green after roasting.

Tried this recipe?

Let us know how it was!