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.

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

INGREDIENTS:

  • 1 cup cooked white basmati rice
  • 4 yellow or red bell peppers
  • 2 ounces approx. olive oil
  • 1 medium or large onion
  • 3 garlic cloves
  • 1 ripe tomato or equivalent cherry tomatoes
  • 4 olives, chopped
  • 1 tablespoon capers, drained
  • 1/4 cup golden​ raisins​ or fresh figs
  • 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
  • 1/2 cup grated manchego cheese

DIRECTIONS:

  1. Cook rice in a saucepan. Set aside.
  2. Grind nuts in a food processor until finely chopped, then set aside.
  3. Place raisins in 1 cup of warm water and set aside.
  4. Heat the oven to 375° F (190° C).
  5. 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 membranes. 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 the frying pan. Stir in the tomatoes and almonds. Add salt and pepper to taste. Continue to cook 1-2 minutes, then remove from heat.
  6. 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 ca

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