Paella-stuffed Bell Peppers
Paella-Stuffed Bell Peppers is a delicious Spanish-inspired dish that combines the flavors of paella with the convenience of stuffed bell peppers. This recipe is perfect for a special dinner or a festive gathering.
Ingredients
- 4 large bell peppers
- 1 cup paella rice
- 1 1/2 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/2 cup frozen peas
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 8 oz cooked chicken or seafood (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the paella rice, diced tomato, smoked paprika, and saffron threads to the skillet. Stir to combine.
- Pour in the broth and bring to a simmer. Cook for 15-20 minutes, or until the rice is almost tender and most of the liquid is absorbed.
- Stir in the frozen peas and cooked chicken or seafood, if using. Season with salt and pepper to taste.
- Preheat the oven to 375°F (190°C).
- Stuff the bell peppers with the paella mixture and place them in a baking dish.
- Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- Serve the paella-stuffed bell peppers hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 15g
- Fat
- 10g
Supplies
Baking dish Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the paella-stuffed bell peppers with a side salad and crusty bread for a complete meal.
Tips & tricks
For a vegetarian version, omit the chicken or seafood and use vegetable broth instead of chicken broth.
Cost
$15