Stuffed Peppers - Pimientos rellenos de arroz

Stuffed peppers or Pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually, piquillo peppers are used. The fillings start with rice, and star ingredients are the Manchego cheese and the cherry tomatoes.

Yield:
8 side dish servings or 4 mains
Category:
Vegetables
Cuisine:
Spanish
Prep Time:
30 min
Cooking Time:
30 min
Total Time:
1 hrs 0 min

INGREDIENTS:

  • 1 cup cooked white basmati rice (about 1/3 cup uncooked)
  • 4 yellow or red bell peppers
  • 2 ounces olive oil
  • 1 medium or large onion, finely chopped
  • 3 garlic cloves, peeled and chopped
  • 12 cherry tomatoes, halved
  • 4 olives, chopped
  • 1 tablespoon capers, drained
  • 1/4 cup golden​ raisins​ or fresh figs (soaked in hot water for about 10 min.)
  • 1 tsp. paprika or 2 tsp. espelette pepper
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1/2 cup (100 grams) almonds or walnuts, roughly ground
  • 1/2 cup grated manchego cheese

DIRECTIONS:

  1. Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half horizontally. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
  2. Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the onions, garlic, salt, olives, capers and paprika. Cook, about 4 minutes. Pour in the tomatoes. Let simmer for 3 minutes. Season with salt and pepper. Stir in the almonds.
  3. Remove the pan from the heat. Stir in the rice and most of the Manchego.
  4. Mound the filling inside of the peppers, then top with the remaining cheese. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes until the peppers are tender and the cheese is melted. Top with fresh parsley or basil. Serve with sautéed chicken cutlets, or chorizo sausages.

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