Total Time
1hr 3mins
Prep 10 mins
Cook 53 mins

Spanish-style tapas, appetizer-sized portions that allow you savor a variety of flavors at a single meal. Piquillos are small, red, spicy-sweet roasted Spanish peppers; look for them in gourmet groceries...I've found them in Pensacola, I'm sure they are available. I've also successfully subbed Cherry Bomb Peppers, grown abundantly here in the south and roasted them myself. This recipe also uses Spanish manchego cheese. Serving size is for tapas size servings, not main dish, although these could be served as a main dish.....just for 2 or 3.

Ingredients Nutrition


  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 400°.
  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 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
Most Helpful

Fresh exotic flavor! Just lightly spicey. Had just the right amount of stuffing. Made for ZWT8.

Lavender Lynn July 30, 2012

Had a tapas party and these peppers were invited. Glad I had extra peppers since I ended up with extra filling. Maybe my peppers were on the small size but the recipe turned out really good.

Member #610488 July 25, 2012