Stuffed Piquillo Peppers

TamTastic

Stuffed Piquillo Peppers

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)


Preparation
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.

Yield
5 servings (serving size: 2 stuffed peppers)

Nutritional Information
CALORIES 109(17% from fat); FAT 2g (sat 1.2g,mono 0.2g,poly 0.2g); IRON 0.8mg; CHOLESTEROL 4mg; CALCIUM 84mg; CARBOHYDRATE 17.9g; SODIUM 442mg; PROTEIN 3.4g; FIBER 1.2g

TamTastic

Stuffed Piquillo Peppers

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)


Preparation
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.

Yield
5 servings (serving size: 2 stuffed peppers)

Nutritional Information
CALORIES 109(17% from fat); FAT 2g (sat 1.2g,mono 0.2g,poly 0.2g); IRON 0.8mg; CHOLESTEROL 4mg; CALCIUM 84mg; CARBOHYDRATE 17.9g; SODIUM 442mg; PROTEIN 3.4g; FIBER 1.2g