Cut the stem from the brusel sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl. Heat the butter or olive oil in a saute oan over high heat, stir in the hashed sprouts, saute over medium high heat until softened and golden. Add salt and pepper to taste. Serve on warm plates with a stuffed pimento in the center of each or on a large serving platter with stuffed baby pumpkins surrounded by stuffed peppers.

Serves 8.