Manchego Stuffed Piquillo Peppers

Name: Manchego Stuffed Piquillo Peppers
Ingredients: 1 cup long grain rice; 2 cups 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

durkeefoodawayfromhome.com

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

View full recipe on durkeefoodawayfromhome.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at durkeefoodawayfromhome.com.

Share this recipe:

Cooking tools:

Covered saucepan
Stove
Saute pan
Paper towel
Cutting board
Chef's knife
Wooden spoon
Measuring cup
Measuring spoon
Mixing bowl
Baking sheet
Oven
Spoon
Paring knife
Pastry brush

Ingredients

1 cup long grain rice
2 cups 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