Name: Stuffed Piquillo Peppers
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1/2 cup long grain brown rice; 1/8 teaspoon saffron thread, crushed; 2 garlic cloves, minced; 1/4 cup flat leaf parsley, fresh chopped; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon salt; 1 (14 1/2 ounce) can diced tomatoes, drained; 10 piquillo peppers (about 1 7.76-ounce jar); cooking spray; 1/4 cup manchego cheese, shredded (1 ounce); flat-leaf parsley sprig (optional)

Servings: 4 persons

1 1/2 cups water
1/2 cup long grain brown rice
1/8 teaspoon saffron thread, crushed
2 garlic cloves, minced
1/4 cup flat leaf parsley, fresh chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, drained
10 piquillo peppers (about 1 7.76-ounce jar)
cooking spray
1/4 cup manchego cheese, shredded (1 ounce)
flat-leaf parsley sprig (optional)

1
Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
2
Preheat oven to 400u00b0.
3
Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese.
4
Bake at 400u00b0 for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

No nutritional information available.

No additional tips available.

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

Stuffed Piquillo Peppers

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