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Manchego Stuffed Piquillo Peppers

Manchego Stuffed Piquillo Peppers


  • 1 c. long grain rice
  • 2 c. chicken broth
  • 1 Durkee® Cinnamon Stick
  • 6 strips bacon
  • 23 c. diced onion
  • 1 pound ground pork
  • 1 tbsp. Durkee® Smoked Paprika
  • 1 ½ tsp. Durkee® Granulated Garlic
  • 1 tsp. salt
  • 1 can (14-1/2 ounces) fire roasted diced tomatoes, strained
  • 1 tbsp. Durkee® Parsley Flakes
  • 12 piquillo peppers, tops cut off, seeds and membranes removed OR 12 smaller red bell peppers (fire roast before coring and seeding, if desired)
  • 1 ½ c. shredded Manchego cheese
  • 2 tbsp. chopped fresh parsley, for garnish


  1. Combine rice, chicken broth and cinnamon stick in a covered saucepan. Bring to a boil; reduce heat and cook for 20 minutes or until rice is tender. Remove from heat. Discard cinnamon stick.
  2. Cook bacon in large sauté pan over medium high heat until crisp. Drain on paper towels, cool and crumble. Add onion to bacon drippings and cook over low heat for 3 to 5 minutes until just tender.
  3. Add pork, smoked paprika, garlic and salt. Cook, stirring frequently, until pork is cooked through. Do not drain any pan drippings.
  4. Add tomatoes, parsley and bacon. Cook for 2 to 3 minutes. Remove from heat and stir in rice and 1/2 cup cheese. Mix well.
  5. Stuff each pepper to the top with the pork mixture and place on a lightly greased sheet pan. Bake at 350ºF for 20 to 25 minutes or until peppers are tender and slightly browned.
  6. Sprinkle peppers with remaining 1 cup Manchego cheese and bake an additional 1 to 2 minutes until cheese is melted. Garnish with fresh parsley, if desired.