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1 1\/2 C. water <\/span><\/p>\n 1\/2 C. long-grain brown rice <\/span><\/p>\n 1\/8 tsp. saffron threads, crushed <\/span><\/p>\n 2 garlic cloves, minced <\/span><\/p>\n 1\/4 C. fresh chopped flat-leaf parsley <\/span><\/p>\n 1\/2 tsp. freshly ground black pepper <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n 1 (14.5-ounce) can diced tomatoes, drained <\/span><\/p>\n 10 piquillo peppers (about 1 [7.76-ounce] jar) <\/span><\/p>\n Cooking spray <\/span><\/p>\n 1\/4 C. (1 ounce) shredded Manchego cheese <\/span><\/p>\n Flat-leaf parsley sprigs (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00c2\u00b0. 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\u00c2\u00b0 for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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) \u00c2\u00a0 Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes…<\/p>\n