Pimientos rellenos de arroz (peppers stuffed with rice)

Valencian cuisine is well versed in making the most of locally produced food. For example, this recipe combines the most typical products from the Valencian countryside, the pepper, and La Albufera, rice. A healthy dish, packed with vitamins, perfect as a starter or a light supper.


4 large green peppers; 400 gr rice; 400 gr ground beef; 1 small onion; 2 ripe tomatoes; 6 garlic cloves; olive oil; salt; saffron.


Heat the olive oil in a pan and add the ground beef. When half done, add the chopped onion, the sliced garlic cloves and the grated tomato. When done, add the rice and saffron. Mix well and use to fill the green peppers. Oil the pepper skins and place in a preheated oven at 180°C.

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