piquillos are usually sold in the US roasted and packed in jars. They are a small mild pointed red pepper. In a pinch red bell peppers, roasted, would work. Roasted or grilled Piquillos are however available in cans from imported by Roland (at Fairway), and in jars by Napoleon and DeLallo brands (both at Whole Foods).
If you don't mind a little bit of residual heat (I realize that Piquillo capsicum have little to no heat), you can easily take red Fresno chilies, remove the inner pith and seeds, and then roast using your broiler for a few minutes until the skin starts to blacken, and then carefully place into a sealed plastic bag to steam. Afterward you can peel off the skin and use the peppers just like the Spanish piquillos.
You might also try looking for a miniature version of bell pepper/capsicum called "Cubanelle" which has much lower chance of having too much heat than Fresno chilies, but the flesh is a little thinner, so you have to be more careful if stuffing. I've seen cubanelles in most big grocery stores on the East Coast.
Last resort would be to use normal red bell peppers and roast as above, and just cut into sections.
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You might also try looking for a miniature version of bell pepper/capsicum called "Cubanelle" which has much lower chance of having too much heat than Fresno chilies, but the flesh is a little thinner, so you have to be more careful if stuffing. I've seen cubanelles in most big grocery stores on the East Coast.
Last resort would be to use normal red bell peppers and roast as above, and just cut into sections.