Rosary's stuffed piquillo red peppers are very delicate and the best way of serving them is to open the tin and take them out one by one with a spoon and pour the sauce over them.  They are best prepared by heating them in the oven at a moderate temperature or in a cazuela (casserole) over a low flame.  They can be served with flakes of cod or smoked salmon, slices of roasted potatoes, branded cod, cooked langoustine tails, white rice, etc.