Stuffed Piquillo Peppers - cooking recipe

Ingredients

1 1/2 cups water
1/2 cup long grain brown rice
1/8 teaspoon saffron thread, crushed
2 garlic cloves, minced
1/4 cup flat leaf parsley, fresh chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, drained
10 piquillo peppers (about 1 7.76-ounce jar)
cooking spray
1/4 cup manchego cheese, shredded (1 ounce)
flat-leaf parsley sprig (optional)

Preparation

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\u00b0.
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\u00b0 for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.