Many different kinds of sweet peppers are grown in Spain, but the piquillo is the most highly regarded. It is small and triangular, narrowing to a point at the bottom, and sweet with just a hint of heat. Sold fresh, it is also roasted and peeled and packed in cans and jars. In California and elsewhere, one can find a similar pepper called the gypsy pepper, but its season is quite brief. Don't hesitate to use the jarred or canned Spanish imports for this dish. Large fresh pimientos are also a good choice. If you must use fresh red bell peppers, select the smallest ones possible and cut away the thick inner ribs. In this Basque version of salt cod–stuffed peppers, the peppers are bathed in a mild tomato sauce. Poached fresh cod can be used in place of the salt cod.
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