Stuffed Piquillo Peppers

Stuffed Piquillo Peppers Recipe
Randy Mayor
Nestle enjoys Spanish-style tapas, appetizer-sized portions that allow her to reasonably savor a variety of flavors at a single meal. Piquillos are small, red, spicy-sweet roasted Spanish peppers; look for them in gourmet groceries, or order them online from La Tienda (


5 servings (serving size: 2 stuffed peppers)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Caloriesfromfat 17 %
Fat 2 g
Satfat 1.2 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 3.4 g
Carbohydrate 17.9 g
Fiber 1.2 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 442 mg
Calcium 84 mg


1 1/2 cups water
1/2 cup long-grain brown rice
1/8 teaspoon saffron threads, crushed
2 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
10 piquillo peppers (about 1 [7.76-ounce] jar)
Cooking spray
1/4 cup (1 ounce) shredded Manchego cheese
Flat-leaf parsley sprigs (optional)


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.

Jaime Harder, MA, RD,

Cooking Light

August 2007
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