Stuffed peppers with rice

Put the oil in a frying pan and when it is hot, fry the lean meat, the ham and the chicken that we will have cut into small pieces. Add the grated tomato and reserve the skin that remains on the grater. Add the chopped garlic and parsley, season with salt and add the saffron. When it has been reduced to half, add the rice, give it a turn and reserve.

then we open the peppers from the top making a round cut to remove as a plug that we set aside. They are cleaned of seeds and filled with the whole of the pan. In a deep clay pot, place the tomato skins in the bottom, and on top are placed the peppers, which are covered again with the piece that we had previously removed, covered with wet brown paper and a lid, and put into the oven (previously heated) for just over an hour.

This is a typical dish from Alcoy.