ingredients

12 roasted whole piquillo peppers or 6 small red bell peppers, roasted and peeled
2 tbsps olive oil
1 med onion, finely chopped 
? cup finely chopped green bell pepper  experiment with what suits you
12 ozs salt cod, soaked 12 hours, drained and flaked (or 2 6-oz cans tuna in olive oil, drained and flaked)

Bechamel Sauce

1 tbsp butter
1 tbsp all-purpose flour
1 cup 2% milk
1/2 tsp salt
1/4 tsp pepper

Tomato Leek Sauce

2 tbsps olive oil
3 leeks (white part only), finely chopped
3 roasted piquillo peppers, finely chopped (or two 2-oz jars chopped pimento)
2 tbsps tomato sauce
2/3 cup white wine or chicken broth
1/2 tsp salt
1/4 tsp ground white pepper 

In a large skillet, heat the oil over med-high heat. Add the onion and bell pepper, and saute for about 5 minutes until golden, stirring occasionally. Add codfish or tuna and sauté for 4 minutes, stirring occasionally; set aside.   

For bechamel sauce, melt butter over medium heat. Stir in flour to make a smooth paste. Whisk in milk to make a smooth sauce and simmer for 3 minutes. Remove from heat and stir in fish mixture, salt, and pepper. Taste and adjust seasonings. Stuff mixture into piquillo peppers or small red bell peppers and arrange in a large skillet; set aside.

For tomato leek sauce, heat oil over medium-high heat. Add leeks and piquillo peppers or pimento, and saute for 3 minutes. Add tomato sauce and simmer for 5 minutes. Remove from heat and blend in wine. Cool slightly and puree in blender. Pour over stuffed peppers and simmer for 10 minutes. Serve.