Stuffed Piquillo Peppers
Chelsea Mills • May 12, 2020
Great appetizer or side dish. Easy to make ahead.
I first saw this recipe in the October 2007 issue of Cooking Light Magazine. The recipe was very easy to make and was great served at room temperature, making it perfect for a make-ahead appetizer, tapas or a side dish.
INGREDIENTS
- 1 1/2 cups water
- 1/2 cup long-grain brown rice
- 1/8 teaspoon saffron threads, crushed
- 4 garlic cloves, minced
- 1/4 cup fresh chopped flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes, drained
- 12 piquillo peppers (about 1 [12-ounce] jar)
- 1/4 cup (1 ounce) shredded Manchego cheese
- Flat-leaf parsley sprigs (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 on parchment paper on a jellyroll pan. 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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