1 1/2 C. water

1/2 C. long-grain brown rice

1/8 tsp. saffron threads, crushed

2 garlic cloves, minced

1/4 C. fresh chopped flat-leaf parsley

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 (14.5-ounce) can diced tomatoes, drained

10 piquillo peppers (about 1 [7.76-ounce] jar)

Cooking spray

1/4 C. (1 ounce) shredded Manchego cheese

Flat-leaf parsley sprigs (optional)

 

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. Preheat oven to 400°. Spoon about 3 T. 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. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.