Saffron Rice Stuffed Peppers


1 tbsp vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 cup long-grain rice

1/2 tsp each salt and pepper

Pinch hot pepper flakes

1/2 tsp saffron threads

1/4 cup white wine

2 cups sodium-reduced chicken broth

1 cup peas

1 cup chopped spinach

1 pkg (4 oz) Campofrio Salchichón, thinly sliced

4 large red bell peppers

1/2 cup grated Manchego cheese

2 tbsp chopped fresh parsley


Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Serves: 8


Preheat oven to 375°F. In large saucepan set over medium heat, heat vegetable oil; cook onion and garlic for about 5 minutes or until softened. Add rice, salt, pepper and hot pepper flakes; stir to coat.


Meanwhile, soak saffron in wine; add to rice mixture. Cook for about 1 minute or until absorbed. Add chicken broth and reduce heat; cover and cook for about 20 minutes or until rice is tender and all liquid is absorbed. Stir in peas, spinach and Salchichón.


Cut peppers in half lengthwise, keeping stems intact; remove seeds.

Divide rice mixture among pepper halves; arrange in greased 13- x 9-inch baking dish.


Bake for 50 to 60 minutes or until peppers are tender. Sprinkle with cheese; bake, uncovered, for about 10 minutes or until cheese is melted and golden. Sprinkle with parsley.



• Switch it up by using green peppers if desired.

• Look for saffron in the spice aisle of supermarkets.