Bajoques farcides


  • 4 red, juicy peppers of about 200 g
  • 250 g rice
  • 1 onion
  • 500 g ripe tomatoes
  • 400 g chopped pork dressed and sliced
  • 100 g of blood, if available
  • 2 cloves of garlic
  • a little oregano
  • a little saffron
  • Olive oil
  • salt


Fry the finely chopped onion, then the meat and, finally, the tomato with the chopped garlic. When the frying is well done, add the rice with the saffron, and the bloodsuckers if there are any; drown and mix everything well, leave it for a few minutes and flavour it with the oregano.

The peppers, cut in round by the nipple, which is set aside, are cleaned well inside and the seeds are removed, filled with the rice evenly, about half full so that they can grow; they are placed in a deep casserole dish, if possible in earthenware, in an upright position and covered with their cap (nipple) and aluminium foil.

Add a little water and a couple of spoonfuls of oil to the casserole and put them in a high oven (200°) for about an hour; turn the heat down to 120° and leave them for another hour to cook.


Oral tradition says that many of the oven dishes made in the inland regions of Alicante have to do with the incorporation of women to work in the factories. In Alcoy, the industrial tradition was very important and that is why women would leave a tray with the preparation in the bread oven in the morning so that it could be cooked during the working day, and when they left they would pick it up.

Sustainability and healthy tips and tricks

  • Choose pork from sustainable sources or consider substituting with plant-based alternatives
  • Replace white rice with whole grains like brown rice or quinoa for added fiber and nutrients.
  • Use olive oil in moderation to reduce saturated fat intake and promote heart health.
  • Consider omitting the blood or using plant-based alternatives to achieve a similar texture and flavor.
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