Name: Pimientos del Piquillo Rellenos de Arroz
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 8 Piquillo Peppers; 250 g Long Grain Rice; half a small Red Onion; 1 tbsp Mixed Peppers; 2 Cherry Tomatoes; 1 tbsp Tinned Chopped Tomatoes; small handful of Flat Leaf Parsley; pinch of Saffron Threads; 1 spoon of Olive Oil

Authortapasonline

RatingDifficultyBeginner

Roasted red peppers stuffed with red onion, pepper and tomato rice - this is one of those dishes which tastes much better than it looks. The saffron is optional really, but it does impart a nice flavour and colour. The peppers may be eaten hot or cold, in which case they can be made in advance. After cooling down, they should be kept in the ‘fridge until required.

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

8 Piquillo Peppers

250 g Long Grain Rice

half a small Red Onionfinely chopped

1 tbsp Mixed Peppersfinely chopped

2 Cherry Tomatoesfinely chopped

1 tbsp Tinned Chopped Tomatoes

small handful of Flat Leaf Parsleychopped

pinch of Saffron Threadscrumbled and soaked in a little hot water for 15 mins

1 spoon of Olive Oil

Boil the rice according to the supplier’s instructions.

Heat the oil in a pan and sauté the onion until it becomes translucent.

Add the rest of the ingredients apart from the saffron and continue to fry, stirring occasionally until fully cooked.

Drain the rice and add to the pan with the saffron. Stir well to combine all the ingredients.

Stuff the peppers and place on a baking sheet in a hot oven for about ten minutes.

CategoryRice Dish, Vegan, VegetarianCooking MethodBoiling, Frying, Roasting

Ingredients