Stuffed Piquillo Peppers

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

Olive oil

1/4 cup Manchego cheese (optional for the non-vegan)

Cilantro sprigs

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!!

5 responses to “Stuffed Piquillo Peppers

  1. Pingback: Fabulous Spanish Indulgence « Plant Based Diet Adventures

  2. petit4chocolatier

    This sounds amazing! I have never heard of piquillo peppers. I will check the market out for them soon!

    • Nice, I love them under the broiler where they get a little crisp on the outside, flip em, and do both sides 😉 Watch Tortilla Soup (the movie)! As a lover of cooking I would love to hear what you think!

      • petit4chocolatier

        Thank you very much for the comment reply back. I really appreciate you taking the time. And thank you for the movie suggestion. I will have to put that movie on my list. From what I can tell it does look like a charming movie about life, family, and cooking. I don’t watch much television, but there was a series that I absolutely loved and they ate and drank all the time; along with family issues. It was called Brothers and Sisters and I loved them all!

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