Spanish Stuffed Bell Peppers

Ingredients:

2 teaspoons sweet paprika
3/4 cup dry sherry
2 15-ounce cans of tomato sauce, 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 OR pecorino Romano cheese, shredded

Directions:

Preheat oven to 375°F.

Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper just to even it off so it sits standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won't leak.