Rice Stuffed Piquillo Peppers

The entertaining season is just around the corner. Summer, Christmas and the New Year all give us more than enough reasons to through a barbecue, impromptu cocktail party or beachside picnic.

These rice stuffed peppers are an easy antipasti dish that are perfect served with any cocktail, as part of a dinner spread or for a casual bite to share. They can be made a few days ahead which makes them great for entertaining.

1 cup cooked brown rice, cooled
¼ cup roughly chopped parsley
8 anchovies chopped
1 tbs good quality sun dried tomato pesto
2 tbs finely grated Parmesan
zest and juice of 1 lemon
1 jar of marinated roasted piquillo peppers* or 8-10 very small roasted capsicums


In a bowl mix together the rice, parsley, anchovies, pesto, Parmesan and zest. Season.

Drain the capsicum from any oil and reserve. Gently open each capsicum and fill with rice mixture a tablespoon at a time. Make sure to press the rice gently as to not split the capsicums.

Arrange on a platter and drizzle over the remaining oil from the capsicums and lemon juice.

Serve as part of an antipasti or entree.

Stuffed capsicums will keep refrigerated for up 5 days.

Bon Appetite

*Piquillo peppers are a variety of small mild chillies. They are sold in jars or tins, after being roasted, peeled and seeds removed.


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