On a recent trip to our Central Adelaide Market, these most gorgeous pimentos were available from the organic vegetable store. They are the sweet capsicum variety that is used to stuff olives. You’ve seen pimento stuffed olives of course. Did you know that in the 1800s, chopped pimento was shot by hydraulic pump into end of each olive, inserting the pimento while, at the same time, ejecting the pit out of the other end. Now pimentos are pureed then formed into strips with a natural gum, for the easy mechanisation of olive stuffing.
Pimentos can be stuffed too, and we do them in the traditional way – filling them with tomatoes and garlic and topping with feta. The skin of the pimento is quite thick, so we slow bake them to allow the tomatoes to soften down and the pimento to also become tender. We love stuffed vegetables and are glad that they are making inroads again into the fashionable food world.
We have a similar recipe for stuffing capsicums, one that drizzles the cooked capsicums with a delicious herb oil.
Other similar recipes include Baked Capsicums Stuffed with Cheesy Vegetables, Capsicums cooked in Tomato and Garlic, Capsicums Baked with Feta and Tomatoes, Capsicums Stuffed with Kidney Beans and Feta, and Banana Chillies Stuffed with Tomatoes and Spices.