Stuffed Piquillo 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).

Yield: 5 servings (serving size: 2 stuffed peppers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 17%
  • Fat: 2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.4g
  • Carbohydrate: 17.9g
  • Fiber: 1.2g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 442mg
  • Calcium: 84mg

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)

Preparation

  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.
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