STUFFED PIMENTOS
No book of Mediterranean
cooking would be complete without
this dish, so although it is well
known, here is a typical way of
doing it.
Cut the stalks off the pimentos
and make a small slit down the
side of each one, through which
you extract the core and the seeds.
Take care over this operation and
wash the pimentos under the tap,
or there will be seeds left in, which
are very fiery.
Stuff the pimentos with the same
mixture as for tomatoes (p. 134)
and put them in a deep baking dish