Stuffed Pimientos

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Stuffed Pimientos in Morocco arc done in a very similar way to that popular in Spain. The large red variety are used. They are first either blanched in boiling water for a few minutes, or else lightly baked, the tops are removed, and the seeds taken out. They are next filled with finely chopped cooked chicken, chopped cooked onion, 1 or 2 cloves of chopped garlic, and various kinds of herbs. They are then sprinkled with oil and put in the oven till slightly browned.

Another way in which Stuffed Pimientos are done Js to cut them in half, remove the seeds and blanch them. Each half is filled with cooked mutton, finely chopped, a little soaked bread, chopped hardboiled egg, chopped onions, previously cooked, covered over with a thick and highly seasoned tomato sauce, and put in the oven for 20 to 25 minutes.