Stuffed Pimiento Palermo Rojo – One Large Pepper for One Hungry Person

Stuffed pimiento Palermo rojo

A simple Andalusian side for marinated rainbow trout – pre-football supper

If you live in Spain, you’ll have spotted the long, elegant red peppers labelled pimiento Palermo rojo. This post focuses on stuffed pimiento Palermo rojo as a colourful, flavour-packed side for a one-person pre-football supper. These Spanish peppers are sweet, mild, and perfect for roasting, grilling, or stuffing.

Tonight’s meal features one large pimiento Palermo rojo, butterflied so it opens like wings but stays whole, stuffed with feta, garlic, oregano, lemon juice, a pinch of chilli, four chopped white anchovies in oil with herbs, and topped with sliced extra-mature cheddar to finish.

To keep the pepper upright while roasting, it’s propped on cooked new potatoes in their skins, brushed with olive oil. This method allows the pepper and potatoes to cook together, soaking up each other’s flavours.

Serves 1 hungry person

Ingredients

1 large pimiento Palermo rojo
A few new potatoes cooked in their skins
Olive oil
Freshly ground black pepper

For the filling:

60g feta cheese, crumbled

1 small garlic clove, finely chopped

2 tsp olive oil

½ tsp dried oregano

A squeeze of lemon juice

A pinch of dried chilli flakes

4 white anchovies in oil with herbs, chopped

Sliced extra-mature cheddar, to top

Method for Stuffed Pimiento Palermo Rojo

Preheat oven to 190°C (fan 180°C).

Butterfly the pimiento Palermo rojo by slicing almost to the base so it opens like wings but remains whole. Remove seeds. Place it on the cooked new potatoes in a lightly oiled baking tray so it stands upright.

In a bowl, mix feta, olive oil, garlic, oregano, lemon juice, chilli flakes, black pepper, and chopped anchovies.

Spoon the mixture into the butterflied pepper. If it doesn’t completely fill the cavity, top with sliced cheddar.

Drizzle a little olive oil over the pepper and potatoes. Bake for 20–25 minutes, until the pepper is soft, the cheese is melted and lightly golden, and the potatoes are warmed through.

To Serve

Serve your stuffed pimiento Palermo rojo warm alongside marinated rainbow trout or any simply grilled fish. The feta and anchovies provide tangy, salty depth, the cheddar adds a rich finish, and the roasted potatoes soak up the juices. A perfect colourful Mediterranean side for one hungry cook pre-football.

If you'd rather stuff smaller peppers three different ways, my Stuffed Peppers: 3 Ways has plenty of variety.

This stuffed pimiento Palermo rojo is part of my Veg, Fruit & Pulses collection.
It also features in my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.
Wonky photos, proper produce, genuine adventures – The Flexible Chef