Bajoques Farcides Agres (Stuffed Peppers with Rice and Sausage)

Name: Bajoques Farcides Agres (Stuffed Peppers with Rice and Sausage)
Total time: 4200 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 4 mild pork sausages; 3 medium red bell peppers that can stand upright; 1 cup bomba rice (about 200 grams); 1 tomato; 2 garlic cloves; Sweet paprika; Olive oil; Salt, to taste; 1/2 chicken bouillon cube; Yellow food coloring or saffron

Berta Sanchez @BertaSanchez

Madrid

This recipe was made at the Fonda de Agres, where I spent my childhood.

Berta Sanchez @BertaSanchez

Madrid

This recipe was made at the Fonda de Agres, where I spent my childhood.

Saved

Ingredients

1 hour 10 minutes

Serves 3 servings

4mild pork sausages
3medium red bell peppers that can stand upright
1 cupbomba rice (about 200 grams)
1tomato
2garlic cloves
Sweet paprika
Olive oil
Salt, to taste
1/2chicken bouillon cube
Yellow food coloring or saffron

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Steps

1 hour 10 minutes

1

Cut the tops off the 3 peppers and clean them well.
2

Separately, blend the tomato, 2 garlic cloves, a small piece of onion, half a chicken bouillon cube, and salt to taste. Set aside.
3

In a skillet with a little olive oil, cook and crumble the sausages until fully cooked.
4

Add the rice, yellow food coloring or saffron, and a little sweet paprika. When the rice turns pearly, add the tomato sauce and mix until everything is well combined. Use this mixture to fill the peppers, leaving about 2 inches at the top unfilled.
5

Place the tops back on the peppers and secure them with toothpicks. Drizzle with olive oil, place in a baking dish, cover with aluminum foil, and bake for 60 minutes at 350°F (180°C).
6

Tip: After baking, cover the peppers with a damp cloth for 5 minutes to make them easier to peel when eating.
7

Serve and enjoy.