Stuffed peppers, Asturian style (Pimientos rellenos a la Asturiana) from Delicioso! Regional Cooking of Spain by Penelope Casas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 03, 2022

    I used canned tomatoes instead of fresh and salami instead of Spanish ham. After an hour in the oven, the peppers were plenty soft, but the rice still wasn't cooked; it needed 30 min longer. Since the peppers were quite snug in the pan, it was too awkward to spoon the sauce over them as they cooked, so I didn't bother (although did have to add a bit more water for the extra 30 min). The filling was a little bland on its own, but good with the sauce spooned over it. We enjoyed these and they weren't as heavy as some stuffed peppers.

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