Stuffed Piquillo Peppers
photo by Lavender Lynn
- Ready In:
- 1hr 3mins
- Ingredients:
- 12
- Serves:
-
5
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)
directions
- 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.
- Preheat oven to 400°.
- 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.
- Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
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RECIPE SUBMITTED BY
breezermom
United States