4169 Pimentos farcis

Stuffed Pimentos

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Choose small green pointed pimentos similar in shape to a carrot. Skin them, cut off the stalk end and remove the seeds.

Half fill them with half-cooked Riz Pilaw, place in a shallow pan, add some good beef or veal stock and braise until tender.