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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).

Recipe by Cooking Light August 2007


Credit: Randy Mayor

Recipe Summary test

5 servings (serving size: 2 stuffed peppers)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

109 calories; calories from fat 17%; fat 2g; saturated fat 1.2g; mono fat 0.2g; poly fat 0.2g; protein 3.4g; carbohydrates 17.9g; fiber 1.2g; cholesterol 4mg; iron 0.8mg; sodium 442mg; calcium 84mg.