Lunch: Stuffed Piquillo Peppers

Recipe by Jaime Harder, MA, RD Nestle enjoys Spanish-style tapas, appetizer-sized portions that allow her to reasonably savor a variety of flavors at a single meal. Piquillos are small, red, spicy-sweet roasted Spanish peppers; look for them in gourmet g

This recipe includes superfoods such as:

Brown Rice

Health benefits of Stuffed Piquillo Peppers

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/2 cups water
1/2 cup long-grain brown rice
1/8 teaspoon saffron threads, crushed
2 garlic cloves, minced
1/4 cup fresh chopped flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained
10 piquillo peppers (about 1 [7.76-ounce] jar)
Cooking spray
1/4 cup (1 ounce) shredded Manchego cheese
Flat-leaf parsley sprigs (optional)

Instructions

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

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