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Manchego Stuffed Piquillo Peppers
Yield: 12 servings
- 1 cup long grain rice
- 2 cup chicken broth
- 1 Durkee® Cinnamon, Stick
- 6 strip bacon
- 2/3 cup diced onion
- 1 pound ground pork
- 1 tbsp Durkee® Paprika, Smoked
- 1 1/2 tsp Durkee® Garlic, Granulated
- 1 tsp salt
- 1 can (14-1/2 ounces) fire roasted diced tomatoes, strained
- 1 tbsp Durkee® Parsley Flakes
- 12 piquillo peppers, tops cut off, seeds and membranes removed OR 12 smaller red bell peppers (fire roast before coring and seeding, if desired)
- 1 1/2 cup shredded Manchego cheese
- 2 tbsp chopped fresh parsley, for garnish
- Combine rice, chicken broth and cinnamon stick in a covered saucepan. Bring to a boil; reduce heat and cook for 20 minutes or until rice is tender. Remove from heat. Discard cinnamon stick.
- Cook bacon in large sauté pan over medium high heat until crisp. Drain on paper towels, cool and crumble. Add onion to bacon drippings and cook over low heat for 3 to 5 minutes until just tender.
- Add pork, smoked paprika, garlic and salt. Cook, stirring frequently, until pork is cooked through. Do not drain any pan drippings.
- Add tomatoes, parsley and bacon. Cook for 2 to 3 minutes. Remove from heat and stir in rice and 1/2 cup cheese. Mix well.
- Stuff each pepper to the top with the pork mixture and place on a lightly greased sheet pan. Bake at 350ºF for 20 to 25 minutes or until peppers are tender and slightly browned.
- Sprinkle peppers with remaining 1 cup Manchego cheese and bake an additional 1 to 2 minutes until cheese is melted. Garnish with fresh parsley, if desired.