Recipe courtesy of Michele Urvater


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  • Level: Easy
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1 small green bell pepper, parboiled until tender

1/4 cup canned pimientos, drained and dried

2 small garlic cloves, minced

1/3 cup olive oil

Fresh or dried bread crumbs to thicken

Salt and freshly ground black pepper


  1. Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that "rouille" holds its shape.