Red Stuffed Peppers

Pimientos Morrones Rellenos

Preparation info
  • Serves

    8 or 4

    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

When I opened my first little food emporium back in the mid-1960s, one of the most popular dishes was red and green peppers scooped out and stuffed with rice, tomatoes, meat, garlic and herbs. Since then fashions have changed and I hadn’t eaten a stuffed pepper for years. They became clichéd in the 1970s when every wine bar served them.

But in the charming little restaurant L’Esclau in Benidorm, stuffed peppers were very much part of the culinary fabric. And Carmen Soriano cooked so