1 1/2 cups water
1/2 cup long grain brown rice
1/8 tsp saffron threads, crushed
2 garlic cloves, minced
1/4 cup fresh cilantro chopped
1/2- 1 tsp fresh black pepper to taste
1/4-1/2 tsp sea salt to taste
1 14.5 oz can diced tomatoes with chiles
1 can or jar 13.5oz roasted piquillo peppers
1/4 cup Manchego cheese (optional for the non-vegan)
Combine first 4 ingredients in a sauce pan; bring to a boil. Cover, reduce heat and simmer 25 mins or until done. Stir in chopped cilantro, black pepper, salt and tomatoes. Cook 3 mins. Remove from heat.
Preheat oven to 400
Spoon as much as will fit in each piquillo pepper. Place each stuffed pepper in baking dish coated with olive oil. Sprinkle with Manchego cheese, optional. Bake at 400 for 1mins. Then cook for 2 mins under broiler.
Dollop with guacamole, sprinkle with cilantro. 😉 Oh My!!