Stuffed Sweet Red Peppers (Bajoques Farcides)
Stuffed Sweet Red Peppers (Bajoques Farcides)
Credit Alberto Conde Kitchen in the Med
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Table of Contents
What I Like About this Recipe
- You can customize the filling to your liking. The possibilities are endless.
- It is extremely easy and economical to find the ingredients.
- It is savory and very rich in flavor.
- A great meal prep. It stores great, and you can even freeze it.
- It is a one-dish meal. It will not leave you hungry.
- It differs from what we are used to eating, so it can be a surprise or a break in our routine.
- It is very easy to make.
- It is great comfort food.
What is this recipe?
This is the Valencian (Spanish) version of the classic Mediterranean stuffed sweet peppers.
Where does it come from?
This dish comes from the central region of the Valencian Community (old Kingdom of Valencia) in Spain, particularly from the towns of Alcoy, Muro, Bocairent, and Agres.
But there are endless variations across Valencia, mostly pork or tuna…
Alcoy is my mother’s hometown. They use lean pork instead of beef and do not use mushrooms in this recipe. I did it to show the versatility of this recipe, and I love mushrooms and they were in season, so…
I posted some pictures below of where Alcoy is on the map and what it is famous for:
Saint George “Moors and Christians” Reconquista annual celebration.
It lasts almost a week and represents the historical struggle between Moors and Christians for the Iberian Peninsula.
The Moors win in the first half of the week, and in the second half, the Christians win.
Ingredients
Ingredients
Credit Alberto Conde Kitchen in the Med
- 4 large red bell peppers (whole, tops cut off, and seeds removed)
- 200g (1 cup) rice
- 250g ground beef or minced pork (or canned tuna for a variation). The original recipe in Alcoy calls for lean minced pork.
- I used diced mushrooms because they are in season, but the original recipe does not.
- 2 large ripe plum tomatoes, grated or finely chopped
- 2 cloves garlic, minced
- 50ml olive oil
- Saffron
- Fresh (or dried) parsley
- 1 beef bouillon cube
- Salt and pepper to taste. Sweet peppers and rice absorb salt and are very sweet. Adjust your seasoning accordingly.
Slice and Dice the Mushrooms
Credit Alberto Conde Kitchen in the Med
Instructions
- Slice and dice the mushrooms, parsley, and garlic.
- Over low to medium heat, add olive oil and saute the mushrooms and meat (ground beef, diced lean pork, or tuna) for three minutes
- Add the tomato, parsley, and garlic and stir for two minutes.
- Add the rice and saffron and stir for a minute.
- Meanwhile, cut the top of the peppers open and clean them, ensuring no seeds or annoying pepper fibers are left inside.
- Fill the peppers without pressing.
- Wrap them in foil and bake them in the oven at 356ºF or 180ºC for an hour.
- Baking time will depend on the size of the peppers. I used large peppers in the photos, which took me 1.5 hours. I recommend using smaller peppers and one hour of baking time.
- Carefully unwrap one of the peppers, cut it open, and taste the rice grains at the bottom to ensure everything is well cooked. If necessary, put it back in the oven.
- Serve and enjoy!
Stuffed Peppers Wrapped in Foil in the Oven
Credit Alberto Conde Kitchen in the Med
Finishing up
Suggestions for Serving
Serving Suggestions
This is a one-dish meal, so I don´t think you need anything else.
Maybe drizzle some olive oil or serve a side of AlliOli (Garlic mayonnaise or aioli)
Serve with fresh parsley on top for color contrast (as shown in the picture)
Tips and ideas
Cooking Tips
- Use medium-sized peppers to ensure uniform cooking, even if large peppers might look better.
- Season generously: Peppers and rice are sweet ingredients that soak up salt, and you might end up with a bland dish. Taste and do not be afraid to season very generously.
- Do not overstuff the peppers. You might end up with a messy dish once it is cooked.
- Use paprika if you do not have saffron available or do not want to use it.
- For a Vegetarian version, I recommend substituting the meat or tuna for chickpeas or even lentils.
Simple and Easy Stuffed Sweet Red Peppers (Bajoques Farcides) FAQ
1. Can I use other types of peppers?
Yes, you can use green or yellow bell peppers, but remember that red and yellow peppers are much sweeter than green peppers, so the taste can vary greatly.
2. Can I make this dish vegetarian or vegan?
Yes, you can. Substitute the meat or tuna with chickpeas, lentils, and/or vegetables like mushrooms, zucchini, or eggplant, and use vegetable broth for baking.
3. Do I need to cook the rice before stuffing?
No, you don’t. But if you are uncomfortable with the recipe, you can parboil the rice for a few minutes to ensure it cooks evenly inside the peppers. Adjust the cooking times accordingly, or you will end up with overcooked rice.
4. How do I prevent the peppers from falling over in the dish?
Use a snug baking dish or cut a small slice off the bottom of each pepper to help them stand upright. Wrap them very well in tin foil.
5. Can I make this dish ahead of time?
Yes, you can prepare the stuffed peppers a day ahead, refrigerate, or freeze and bake them when ready to serve.
6. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving. If you choose to freeze them, thaw them at room temperature first.
7. Can I freeze Bajoques Farcides?
Yes, freeze baked peppers in a freezer-safe container for up to 2 months. Thaw and reheat in the oven for best results.
8. What side dishes pair well with this recipe?
This is a one-dish meal, but if you must, a simple green salad, crusty bread, or a light vegetable soup makes excellent accompaniments.
9. Can I add cheese to the recipe?
Heresy!!! Haha. If you must, sprinkle grated cheese, such as Manchego or Parmesan, before the final baking stage for a cheesy crust.
10. What kind of rice works best?
Short or medium-grain rice works best as it absorbs flavors and cooks evenly. Avoid using instant rice.
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Stuffed Sweet Red Peppers (Bajoques Farcides)
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Ingredients
- 4 Red Sweet Peppers (Medium peppers don´t look as cool, but cook better)
- 1 cup Short or medium grain rice (200g) Do not use instant rice
- 1 cup Minced pork (250g) You can substitute it for ground beef or even tuna
- 50 ml Olive oil
- 4 Large ripe plum tomatoes pureed or blended
- 2 cloves Garlic minced
- Parsley
- Saffron (you can substitute it for paprika)
- 2 cups Mushrooms (optional)
- 1 cube Beef bouillon cube
- Salt and pepper to taste
Instructions
- Slice and dice the mushrooms, parsley, and garlic.
- Over low to medium heat, add olive oil and saute the mushrooms and meat (ground beef, diced lean pork, or tuna) for three minutes
- Add the tomato, parsley, and garlic and stir for two minutes.
- Add the rice and saffron and stir for a minute.
- Meanwhile, cut the top of the peppers open and clean them, ensuring there are no seeds or annoying pepper fibers left inside.
- Fill the peppers without pressing.
- Wrap them in foil and bake them in the oven at 356ºF or 180ºC for an hour.
- Baking time will depend on the size of the peppers. I used large peppers in the photos, so it took me 1.5 hours. I recommend using smaller peppers and one hour of baking time.
- Carefully unwrap one of the peppers, cut it open, and taste the rice grains at the bottom to ensure everything is well cooked. Put it back in the oven if necessary.
- Serve and enjoy!
Nutrition
