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.

Paella-stuffed Bell Peppers

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

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  3. Add the paella rice, diced tomato, smoked paprika, and saffron threads to the skillet. Stir to combine.
  4. 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.
  5. Stir in the frozen peas and cooked chicken or seafood, if using. Season with salt and pepper to taste.
  6. Preheat the oven to 375°F (190°C).
  7. Stuff the bell peppers with the paella mixture and place them in a baking dish.
  8. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
  9. 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