Spanish Rice-Stuffed Peppers (Pimientos Rellenos) - cooking recipe

Ingredients

1 ounce short-grained Spanish rice (such as Bomba or Calasparra)
2 -3 tablespoons olive oil
4 large red peppers
1 small red pepper, chopped
1/2 onion, chopped
1/2 tomatoes, skinned and chopped
3 ounces salt cod fish
saffron
chopped fresh parsley
salt

Preparation

Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
Heat the oil, saute the red pepper slowly until it is tender and remove.
Fry the onion until tender, add the cod brown it lightly.
Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.