Ingredients:

  • 4 large pimientos peppers (or sweet bell peppers if pimientos unavailable - about 6 ounces each)
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1/2 teaspoon sea salt
  • Freshly cracked black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound spicy Italian sausage, casings removed
  • 1 cup cooked long-grain rice
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Manchego cheese (or Parmesan cheese)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for extra heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Halve pimientos peppers lengthwise and remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  4. Stir in cooked rice, chicken broth, parsley, Manchego cheese, smoked paprika, and red pepper flakes (if using) into the sausage mixture. Season with salt and pepper to taste.
  5. Spoon the sausage and rice mixture evenly into the pimiento halves, mounding slightly.
  6. Arrange the stuffed pimientos in the prepared baking dish. Add about 1/2 inch of water to the bottom of the dish. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through and lightly browned.
  7. Let the stuffed peppers rest for a few minutes before serving. Garnish with extra parsley and a sprinkle of Manchego cheese, if desired.