6 green peppers
2 1/2 cups of rice
1 cup of tomato puree
6 green pimentos, seeded and chopped
2 tablespoons of red pepper in brine, chopped
1 tablespoon of capers, chopped
1/4 cup of olive oil
salt and pepper to taste
6 green peppers
2 1/2 cups of rice
1 cup of tomato puree
6 green pimentos, seeded and chopped
2 tablespoons of red pepper in brine, chopped
1 tablespoon of capers, chopped
1/4 cup of olive oil
salt and pepper to taste
Preheat the oven
Remove a slice from the top of each green pepper
Remove the seeds and membranes, without puncturing the peppers
Submerge the peppers and slices in boiling water until they are almost tender, about 5 minutes
Drain
Combine the cooked rice, tomato puree, pimentos, capers, and half of the olive oil with salt and pepper to taste
Stuff each pepper with this mixture, filling them to 3/4 capacity
Close with the tops cut off
Arrange the peppers in a baking dish, refractory plate, and drizzle with the remaining olive oil and a little water
Bake for about 20 minutes
Let cool until room temperature
Remove from the baking dish and arrange on lettuce leaves to serve
Serve cold, 6 servings.