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Stuffed Piquillo Peppers

Randy Mayor
Yield 5 servings (serving size: 2 stuffed peppers)
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 (www.tienda.com).

Ingredients

  • 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)

Nutrition 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

How to Make It

  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. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.