Spanish Rice-Stuffed Peppers (Pimientos Rellenos) Recipe

Name: Spanish Rice-Stuffed Peppers (Pimientos Rellenos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce short-grained Spanish rice (such as Bomba or Calasparra); 2 -3 tablespoons olive oil; 4 large red peppers; 1 small red pepper, chopped; 1/2 onion, chopped; 1/2 tomatoes, skinned and chopped; 3 ounces salt cod fish; saffron; chopped fresh parsley; salt

Servings: persons

1 ounce short-grained Spanish rice (such as Bomba or Calasparra)
2 -3 tablespoons olive oil
4 large red peppers
1 small red pepper, chopped
1/2 onion, chopped
1/2 tomatoes, skinned and chopped
3 ounces salt cod fish
saffron
chopped fresh parsley
salt

1
Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
2
Heat the oil, saute the red pepper slowly until it is tender and remove.
3
Fry the onion until tender, add the cod brown it lightly.
4
Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
5
Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ounce short-grained Spanish rice (such as Bomba or Calasparra), 2 -3 tablespoons olive oil, 4 large red peppers, 1 small red pepper, chopped, and more.

Yes, Spanish Rice-Stuffed Peppers (Pimientos Rellenos) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Rice-Stuffed Peppers (Pimientos Rellenos)

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