Stuffed Piquillo Peppers

1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.

2. Preheat oven to 400°.

3. Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese.

4. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

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Nutrient	Quantity
Total fats	0.6072 g
Protein	3.7395 g
Carbohydrates	16.4821 g
Energy	73.8955 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.011 g
Water	610.0615 g
Aspartic acid	0.4935 g
Calcium, Ca	86.587 mg
Lutein + zeaxanthin	6.181 g
Fiber, total dietary	3.3855 g
Carotene, beta	937.5981 g
Niacin	1.4044 mg
Vitamin A, RAE	86.6673 g
Arginine	0.1198 g
Riboflavin	0.1166 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	1.2573 g
Sodium, Na	43.4425 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0036 g
Total lipid (fat)	0.6072 g
Manganese, Mn	0.5169 mg
Fructose	0.0026 g
Proline	0.0843 g
Fatty acids, total saturated 16:0	0.0653 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	24.7303 mg
Sugars, total	10.862 g
Serine	0.1025 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.0227 g
Vitamin B-6	0.296 mg
Selenium, Se	1.9879 g
Ash	1.7397 g
Fatty acids, total saturated 18:1 undifferentiated	0.0864 g
Pantothenic acid	1.4012 mg
Phenylalanine	0.0998 g
Copper, Cu	0.301 mg
Betaine	0.1024 mg
Thiamin	0.1751 mg
Methionine	0.0327 g
Iron, Fe	1.59 mg
Carbohydrate, by difference	16.4821 g
Phosphorus, P	86.5592 mg
Folate, total	24.6634 g
Tocopherol, gamma	0.0754 mg
Lycopene	0.23 g
Alanine	0.1068 g
Valine	0.1075 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.2322 g
Glycine	0.0981 g
Carotene, alpha	210.6328 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	0.2722 mg
Isoleucine	0.0955 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.245 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.1489 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	1739.3642 IU
Folate, DFE	24.6634 g
Tryptophan	0.029 g
Vitamin C, total ascorbic acid	65.0204 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0672 g
Vitamin K (phylloquinone)	29.2409 g
Fatty acids, total saturated	0.0969 g
Histidine	0.0572 g
Fatty acids, total monounsaturated	0.0902 g
Threonine	0.0932 g
Folate, food	24.6634 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	1.0423 mg
Magnesium, Mg	37.563 mg
Lysine	0.1379 g
Potassium, K	589.8682 mg
Cystine	0.0487 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	1.5 cups	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
saffron thread	0 teaspoon	0	0	0
cooking spray	0	0	0	0
flat leaf parsley	0.25 cup	0	0	0
manchego cheese	0.25 cup	0	0	0
grain brown rice	0.5 cup	0	0	0
parsley sprig	0	0	0	0
piquillo pepper	10 jar	0	0	0