Savory Stuffed Piquillo Peppers with Manchego and Brown Rice
Indulge in the vibrant flavors of Spain with these Savory Stuffed Piquillo Peppers, perfect for serving as tapas at your next gathering. These delightful finger foods feature piquillo peppers, known for their sweet and slightly spicy profile, stuffed with a delectable mixture of long-grain brown rice, fresh parsley, aromatic garlic, and tomatoes. Finished with a sprinkle of rich and creamy manchego cheese, these stuffed peppers make for unforgettable appetizer-sized portions that will allow you to explore a medley of tastes in each bite. Whether you select jarred piquillos or roast your own Cherry Bomb peppers, this recipe accommodates your preference and brings a touch of gourmet flair to your table. Perfect for sharing or enjoying, these peppers might just steal the show!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
water
1 1/2 cups (none)
long grain brown rice
1/2 cup (rinsed)
saffron thread
1/8 teaspoon (crushed)
garlic cloves
2 (minced)
flat leaf parsley
1/4 cup (fresh chopped)
black pepper
1/2 teaspoon (freshly ground)
salt
1/4 teaspoon (none)
diced tomatoes
1 (14 1/2 ounce) can (drained)
piquillo peppers
10 (about 1 7.76-ounce jar)
cooking spray
as needed (for coating the baking dish)
manchego cheese
1/4 cup (shredded (approximately 1 ounce))
flat-leaf parsley sprig
to garnish (optional)
Instructions
1
In a small saucepan, combine water, brown rice, saffron threads, and minced garlic. Bring the mixture to a boil over medium heat.
2
Once boiling, cover the saucepan, reduce the heat to low, and let it simmer for about 40 minutes, or until the rice is tender and the liquid is absorbed.
3
Remove the saucepan from heat and stir in the chopped parsley, freshly ground black pepper, salt, and drained diced tomatoes. Cook the mixture for an additional 3 minutes, allowing the flavors to meld.
4
Preheat your oven to 400°F (200°C).
5
Carefully spoon approximately 3 tablespoons of the rice mixture into each piquillo pepper, ensuring they are generously filled.
6
Position the stuffed peppers upright in an 8-inch square baking dish that has been coated with cooking spray to prevent sticking.
7
Sprinkle the shredded manchego cheese evenly over the tops of the stuffed peppers.
8
Bake in the preheated oven for about 10 minutes or until the peppers are heated thoroughly and the cheese is melted and slightly golden.
9
Remove from the oven and garnish with sprigs of flat-leaf parsley, if desired, before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Stuffed Piquillo Peppers with Manchego and Brown Rice?
These are Spanish-inspired tapas featuring sweet and slightly spicy piquillo peppers filled with a mixture of saffron-infused brown rice, garlic, tomatoes, and parsley, topped with melted manchego cheese.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses brown rice, vegetables, spices, and cheese without any meat products.
What kind of peppers are used in this recipe?
The recipe primarily uses piquillo peppers, which are typically found in jars, but you can also use roasted Cherry Bomb peppers.
What makes piquillo peppers unique?
Piquillo peppers are known for their sweet and slightly spicy flavor profile, making them ideal for stuffing.
What type of cheese is used for the topping?
The recipe calls for shredded Manchego cheese, which is a rich and creamy Spanish cheese.
How much Manchego cheese do I need?
You will need approximately 1/4 cup of shredded manchego cheese, which is about 1 ounce.
What kind of rice is used for the filling?
The filling uses long-grain brown rice that should be rinsed before cooking.
How long does the brown rice need to simmer?
The brown rice should simmer for about 40 minutes on low heat until tender and the liquid is fully absorbed.
What spices are used to flavor the rice?
The rice is flavored with crushed saffron threads, minced garlic, salt, and freshly ground black pepper.
How much saffron is required?
The recipe calls for 1/8 teaspoon of crushed saffron threads.
Do I need to drain the tomatoes?
Yes, you should use one 14.5-ounce can of diced tomatoes that has been thoroughly drained.
What temperature should the oven be set to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How much filling goes into each piquillo pepper?
Each pepper should be stuffed with approximately 3 tablespoons of the rice mixture.
How many stuffed peppers does this recipe make?
This recipe is designed to fill 10 piquillo peppers, which is roughly the contents of one 7.76-ounce jar.
What size baking dish is recommended?
An 8-inch square baking dish is ideal for holding the peppers upright.
How do I prevent the peppers from sticking to the dish?
Coat the baking dish with cooking spray before positioning the stuffed peppers inside.
How long do the peppers need to bake?
Bake the peppers for about 10 minutes or until they are heated through and the cheese is melted and golden.
When do I add the parsley and tomatoes to the rice?
Stir in the parsley, salt, pepper, and drained tomatoes after the rice has finished simmering and the liquid is absorbed.
Is there a specific way to position the peppers in the dish?
The peppers should be positioned upright in the baking dish to hold the rice filling and cheese in place.
What garnish is suggested for this dish?
You can garnish the finished peppers with sprigs of fresh flat-leaf parsley.
What is the water-to-rice ratio for the filling?
The recipe uses 1 1/2 cups of water for 1/2 cup of rinsed long-grain brown rice.
Are these peppers served as a main dish?
These are best served as tapas, appetizers, or finger foods rather than a full main course.
What are the primary flavors in this recipe?
The flavors are a medley of sweet pepper, aromatic saffron, savory garlic, and rich manchego cheese.
Can I use fresh parsley?
Yes, the recipe specifically calls for 1/4 cup of fresh chopped flat-leaf parsley for the filling.
Is the garlic added at the beginning or end?
The minced garlic is added to the saucepan at the very beginning to cook with the rice and water.
How long should I cook the mixture after adding the tomatoes?
After adding the tomatoes and herbs, cook the mixture for an additional 3 minutes to let the flavors meld.
Can I roast my own peppers for this recipe?
Yes, if you prefer not to use jarred piquillos, you can roast your own peppers, such as Cherry Bomb peppers.
Is this a gourmet dish?
Yes, the use of saffron, manchego cheese, and piquillo peppers gives this dish a gourmet flair.
Is this a traditional Spanish recipe?
It is heavily inspired by Spanish cuisine, specifically the tradition of serving tapas.
How many garlic cloves are needed?
You will need 2 minced garlic cloves for the rice mixture.