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, orzo, quinoa, or bulgar and star ingredients vary from Manchego cheese to chicken to pork cubes to cod in a red sauce; chicken likely being the most popular recipe.
2 cups cooked white basmati rice
1/2 cup (100 grams) almonds
4 yellow bell peppers
2 ounces approx. olive oil
2 medium onions
3 garlic cloves
1 ripe tomato or equivalent cherry tomatoes
1/4 cup golden raisins
1 tsp. paprika or 2 tsp. espelette pepper
Salt and freshly ground pepper
2 tablespoons chopped fresh Italian (flat-leaf) parsley
YIELD: 8 side dish servings
COURSE: Vegetables and Sides
Total Time: 1 hrs 0 min
- Cook rice in a saucepan. Set aside.
- Grind nuts in a food processor until finely chopped, then set aside.
- Place raisins in 1 cup of warm water and set aside.
- Heat the oven to 375° F (190° C).
- Cut peppers in half lengthwise, or crosswise, depending on their shape. (The peppers should be able to sit level, and not tip or roll.) Remove seeds and membrane. Leave the base of the stem on because this will help the pepper keep its shape after roasting.
- Finely chop the onions and garlic. Cut tomato into eight pieces.
- Sauté in a large, heavy-bottom frying pan on medium heat until onions are translucent. Drain raisins and add to frying pan. Stir in the tomatoes and almonds. Add salt and pepper to taste. Continue to cook 1-2 minutes, then remove from heat.
- Spoon rice mixture into the pepper halves. Clean off any rice that sticks to the rims of peppers, as it may burn. Sprinkle chopped parsley on top. Place peppers on a sheet pan or casserole dish. Bake in the oven for 20 minutes.
- Remove from oven and sprinkle ground nuts on top. Return to oven for 20 more minutes.
- Optionally scatter some manchego or grana padano on top and serve.