Stuffed pimento

Ingredients

4 nos  medium-sized red pimentos

300 gm  Pilaff rice (long-grain)

50 g  onion, chopped

10 g  butter

salt, pepper

20 g carrots, sliced

50 g  onions, sliced

bouquet garni

1/2 lit white stock

Method 

1 Place the pimentos on a tray in the oven or under the salamander for a few minutes, or deep fry in hot oil at 180°C (365°F), unnt the skin blisters.

2 Remove the skin and stalk carefully and empty out all the seeds.

3 Stuff with a well-seasoned pilaff of rice, which may be varied by the addition of mushrooms, tomatoes, ham, etc.

4 Replace the stem.

5 Place the pimentos on the sliced carrot and onion in a pan suitable for the oven; add the bouquet garni, stock and seasoning. Cover with a buttered paper and lid.

6 Cook in a moderate oven at 180-200°C (Reg. 4-6, 350-4007) fue 1 hour or until tender.

7 Serve garnished with picked parsley