Stuffed Spanish Piquillo Peppers With Rice And Herbs Recipe
www.spooningandforkingcouple.com
Stuffed Spanish piquillo peppers with rice and herbs are colourful, versatile, and light, making them perfect for summer or winter tapas.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spoon
- Grater
- Kitchen scale
- Measuring spoon
- Oven
- Aluminum foil
- Serving platter
Ingredients
- 8 Piquillo peppers (roasted, drained)
- 150 g Rice (cooked)
- 2 tbsp Olive oil (extra virgin)
- 2 cloves Garlic (finely chopped)
- 1 Onion (small, finely chopped)
- 2 tbsp Fresh Parsley (chopped)
- 1 tbsp Fresh mint (chopped)
- 50 g Manchego cheese (grated)
- Sea salt (to taste)
- Black pepper (freshly ground, to taste)
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