Stuffed Piquillo Peppers

Stuffed Piquillo Peppers
Photo by Randy Mayor

Ingredients

  • ½ cup long-grain brown rice
  • ¼ cup (1 ounce) shredded Manchego cheese
  • Flat-leaf parsley sprigs (optional)
  • 1/8 teaspoon saffron threads, crushed
  • ¼ cup fresh chopped flat-leaf parsley
  • 1 (14.5-ounce) can diced tomatoes, drained
  • ½ teaspoon freshly ground black pepper
  • + 5 more ingredients
    • 2 garlic cloves, minced
    • Cooking spray
    • ¼ teaspoon salt
    • 10 piquillo peppers (about 1 7.76-ounce jar)
    • 1 ½ cups water

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 p...

View full recipe at My Recipes

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