Pipa Tapas Bar
Prep Time:
3 Hours 30 Minutes
Cook Time:
1 Hour 20 Minutes
Ready In:
50 Minutes
1/2 cup long grain brown rice
1/8 teaspoon saffron thread, crushed
2 garlic cloves, minced
1/4 cup flat leaf parsley, fresh chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, drained
10 piquillo peppers (about 1 7.76-ounce jar)
cooking spray
1/4 cup manchego cheese, shredded (1 ounce)
flat-leaf parsley sprig (optional)
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.

Read more at: http://www.food.com/recipe/stuffed-piquillo-peppers-482670?oc=linkback


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