Put a little of the sauce in the bowl and stand the baked bell pepper upright with some sauce running down the sides.
2. Sauté in the oil.
3. Add the garlic, tomato sauce, wine, vinegar, and rice. Cook for 5 minutes, stir.
4. Save some sauce for garnish.
5. Lower the heat and add beaten eggs with the black pepper.
6. Cut off the tops of the peppers. Fill them with the mixture.
7. Sprinkle with grated cheese and cracker crumbs.
8. Cook for about 45 minutes.
Pimientos Rellenos
Serves 6
Preheat the oven to 375F (190C)
2 cups (475 ml) cooked rice
1/2 pounds (225 g) organic or non-sodium nitrate ham
2 Tbs. (30 ml) olive oil
1/2 onion
1/4 tsp. (1,2 ml) garlic powder or 1-2 cloves of chopped garlic
1/2 cup (120 ml) organic tomato sauce
1 Tbs. (15 ml) each: vinegar and dry wine
2 cups (475 ml) cooked rice
2 organic eggs
some black pepper to taste
6 organic bell peppers (yellow, red, purple, orange, or green)
grated (dairy-free) cheese
(gluten free) cracker crumbs
optional Cuban spices: cumin, (Cuban) oregano, or bijol spice or saffron
1. Grind the ham and onions.2. Sauté in the oil.
3. Add the garlic, tomato sauce, wine, vinegar, and rice. Cook for 5 minutes, stir.
4. Save some sauce for garnish.
5. Lower the heat and add beaten eggs with the black pepper.
6. Cut off the tops of the peppers. Fill them with the mixture.
7. Sprinkle with grated cheese and cracker crumbs.
8. Cook for about 45 minutes.
¡Disfrute!
Enjoy!
Enjoy!
bell pepper plants
