Stuffed Piquillo Peppers

Name: Stuffed Piquillo Peppers
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)

12 ingredients

4 steps

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

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.