Spanish Stuffed Bell Peppers – Rachael Ray

Ingredients

• 6 medium size red bell peppers
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds all-white-meat ground chicken
• Salt and freshly ground black pepper
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 Piquillo peppers, minced
• 1/2 cup golden raisins, chopped
• 2 teaspoons sweet paprika
• 3/4 cup dry sherry
• 2 cans tomato sauce (15 ounces each), divided
• 1/2 cup flat leaf parsley leaves (about a handful), chopped
• 1/2 cup slivered almonds, toasted
• 2-3 cups cooked leftover rice
• 2 cups Manchego cheese, shredded