Stuffed Piquillo Peppers

Name: Stuffed Piquillo Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters long-grain brown rice; 411 grams diced tomatoes, drained; 59 milliliters fresh chopped flat-leaf parsley; 2 garlic cloves, minced; 28 grams 1/4 cup shredded Manchego cheese; 10 piquillo peppers (about 1 [7.76-ounce] jar); 0 teaspoons saffron threads, crushed; 0 teaspoons salt; 355 milliliters water

Stuffed Piquillo Peppers is a gluten free recipe with 5 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. This side dish has 138 calories, 4g of protein, and 3g of fat per serving. If you have piquillo peppers, water, saffron threads, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Black Pepper