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Stuffed peppers

Cocentaina, El Comtat, Alicante

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Stuffed peppers

Food and drink · Cocentaina, El Comtat, Alicante

Red peppers hollowed out and stuffed with raw rice, tomato, garlic and pieces of salt cod or meat, then baked in the oven in a clay pot. The pepper releases its juice during cooking, leaving the rice moist and stained red. In standard Valencian they are called pimentons farcits, although local tradition prefers bajoques farcides, the name used in these comarcas for the pepper. The dish, typical of the central Valencian comarcas and with strong roots around Alcoy, was part of the everyday diet of peasant and working families, above all in times of scarcity. Oral tradition tells that many women would leave the tray ready in the morning in the household's bread oven, so that the residual heat would finish the cooking while they worked at the factory.

Photo: Pacopac (CC BY-SA 4.0)

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