Regional specialities include: Pimientos rellenos – stuffed peppers Patatas con chorizo – potatoes with Chorizo Chuletas al sarmiento – lamb chops grilled over grape vines El fardelejo - marzipan Pimientos Rellenos - Stuffed Peppers There are many variations of this dish and rice or vegetables may be substituted for the meat filling. 4 peppers cored and de-seeded (if fresh oven-roast first and remove skin) 2 large onions - peeled and chopped 2 cloves of garlic - minced 500g minced meat (your choice of beef, lamb or pork or a mixture) 1 finely diced tomato 1 beaten egg 1 glass of white wine 1 tbsp chopped fresh pasley 1 bay leaf 1 tTbsp plain flour 1 tsp paprika Salt and Pepper Fry the garlic and 1 onion over a low heat for 10 minutes. Then add the tomato, followed by flour, paprika, salt and wine. Let simmer for 15 minutes to form the sauce. Leave aside and next prepare the stuffing mixture. Slowly cook 1 chopped onion in oil, until soft and then leave to cool. Then combine the onion with the mince, egg, parsley, a dash of olive oil and season to taste. Fill the peppers with the mixture. Next coat the peppers in flour and some beaten egg and gently fry until golden brown. Finally, place the fried peppers into an oven-proof dish and cover with the sauce. Bake in a moderate oven for 20 minutes. Serves 4