Piquillos Rellenos
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Ingredients
- 12 Piquillo peppers (you can find them canned or jarred)
- 1 cup cooked rice (preferably short-grain)
- 1 cup ground meat (beef, pork, or a combination)
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup grated cheese (such as Manchego or Monterey Jack)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the ground meat to the pan and cook until browned. Make sure to break up any large chunks of meat with a spatula or wooden spoon.
- Stir in the paprika, cumin, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Remove the pan from heat and add the cooked rice to the mixture. Stir well to combine all the ingredients.
- Take each Piquillo pepper and carefully stuff it with the meat and rice mixture. You can use a small spoon to help pack the filling tightly into the peppers.
- Once stuffed, place the peppers in a baking dish or oven-safe skillet. Sprinkle the grated cheese over the top of the peppers.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese has melted and turned golden brown.
- Remove from the oven and let the Piquillos Rellenos cool for a few minutes before serving.
- Serve the Piquillos Rellenos as an appetizer or a main course. They pair well with a fresh green salad or crusty bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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