Spanish Stuffed Bell Peppers

Ingredients

  • 6 medium size red bell peppers
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds all-white-meat ground chicken
  • Salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 Piquillo peppers, minced
  • 1/2 cup golden raisins, chopped
  • 2 teaspoons sweet paprika
  • 3/4 cup dry sherry
  • 2 cans tomato sauce (15 ounces each), divided
  • 1/2 cup flat leaf parsley leaves (about a handful), chopped
  • 1/2 cup slivered almonds, toasted
  • 2-3 cups cooked leftover rice
  • 2 cups Manchego cheese, shredded

Description

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