Instructions: Place the peppers under a hot grill, turning them round as the skins blister.

Remove each pepper when it is ready and cover with a damp tea-towel for 10-15 minutes. This helps to steam them and to flavour the flesh. Peel off any burnt skin you can.

Cut off the stalks by cutting around them with a sharp knife and then remove the seeds.

Stuff each pepper with 2 tablespoons of Picadillo. Close the opening and secure if necessary with a cocktail stick or two. If the pepper breaks anywhere else, hold it together with more cocktail sticks. Arrange the peppers on a bed of shredded lettuce.

Mix together the walnut pieces, ground almonds, cream cheese, cream, lemon juice and salt. Pour this mixture over the peppers and decorate with pomegranate kernels, if desired, and strips of canned red pepper. Serve cold with white rice and salad.

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