Stuffed pimento peppers

November 17, 2008 (Last Updated: January 11, 2019)
Stuffed pimento peppers recipe

This recipe is courtesy of Eva Obregon, who makes it as part of a traditional Spanish platter.

Stuffed pimento peppers

Serves: 6 - 8
Cooking Time: 1 hr 20 mins


  • 80ml (¹/³ cup) Spanish olive oil
  • 1 onion, finely chopped
  • 300g oyster mushrooms, chopped
  • 3 garlic cloves, finely chopped
  • 300g prawns, cleaned, shells and heads reserved
  • salt and freshly ground black pepper, to taste
  • 20ml (4 tsp) cake flour
  • 500ml (2 cups) milk
  • 1 x 400g jar pimentos, drained



Heat the olive oil in a frying pan and sauté the onion over a low heat until it is translucent, about 5 minutes.


Add the mushrooms and garlic, and sauté for 10 minutes. Add the prawns and season. Stir well to combine and cook for a further 5 minutes.


Stir in the flour and add the milk a little at a time until it has a creamy consistency. Adjust the seasoning.


Place the pimentos on a work surface and gently spoon in the filling. Continue until all the pimentos are filled and serve.


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