Paella Stuffed Peppers (Video)

Spanish Paella Stuffed Peppers RecipeThese easy Paella Stuffed Peppers, made with sweet bell peppers bowls, are packed with shrimp, chorizo and crispy Spanish rice.

Paella Stuffed Peppers Recipe
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Stuffed peppers are one of my all-time favorite casual dishes.

Whether we are making classic mediterranean-style stuffed peppers, or some other variation, I love a soft sweet bell pepper vessel filled with carbs, cheese, and spices. You get a hearty dose of your daily veggies, with a whole lot of comfort in the mix!

Zesty Paella Stuffed Peppers

Although the traditional Lebanese stuffed peppers are popular and satisfying, it’s fun to mix things up on occasion.

After all, peppers (especially bell peppers) are such a light sweet universal platform, the sky is the limit when it comes to fillings.

Vibrant Paella Stuffed Peppers Recipe

Today’s Paella Stuffed Peppers are a beloved family recipe combining the flavors and textures of zesty Spanish paella in an edible pepper bowl.

How to Make Paella Stuffed Peppers

Cook the rice on the stovetop with herbs and spices to give it its unique taste. It’s best to do this in a large sauté pan with a fitted lid.

Easy Paella Stuffed Peppers Recipe

Cut the bell peppers in half.

I always try to cut them at an angle where both halves will lay flat so the filling doesn’t dump out.

Making Paella Stuffed Peppers Recipe

Once the rice in cooked mix raw shrimp, Spanish chorizo, and peas into the rice and fill the bell peppers with the mixture.

How to Make Paella Stuffed Peppers Recipe

Bake the Paella Stuffed Peppers just long enough to soften the peppers, cook the shrimp buried inside, and give the rice on top that classic crispy texture paella is known for!

How To: Paella Stuffed Peppers Recipe

This Paella Stuffed Peppers recipe is so bright and perky. Yet the bits of spicy sausage and sweet peas balance the flavors perfectly.

Best of all, each pepper half, packed with zesty goodness, is light and lean with only 225 calories. Can you believe that?!

Healthy and comforting in one amazing dish.

Spicy Paella Stuffed Peppers Recipe

Try These Fantastic Stuffed Peppers Recipes

Broccoli Cheese Stuffed Bell Peppers

Slow Cooker Pizza Stuffed Peppers

Breakfast Stuffed Poblano Peppers

Cheesy Stuffed Poblanos with Red Pepper Puree

3-Ingredient Stuffed Mini Peppers

Check out our video tutorial below!

Paella Stuffed Peppers Recipe
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Paella Stuffed Peppers

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Paella Stuffed Peppers Recipe - Easy paella made with rice, saffron, chorizo, shrimp, and peas piled into sweet bell peppers and bake to crispy perfection!
Servings: 8 servings
Nutrition Facts
Paella Stuffed Peppers
Amount Per Serving (1 pepper half)
Calories 225 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 72mg 24%
Sodium 547mg 23%
Potassium 0mg 0%
Total Carbohydrates 25.1g 8%
Dietary Fiber 2.4g 10%
Sugars 2.6g
Protein 12.9g 26%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 4 large bell peppers, any color
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1 big pinch saffron threads
  • 1/4 teaspoon crushed red pepper
  • 1 cup basmati rice, or jasmine
  • 2 cups water
  • 8 ounces large raw shrimp, peeled and deviened
  • 4 ounces Spanish chorizo, chopped
  • 1/2 cup frozen peas
  • 1/4 chopped parsley

Instructions

  1. Preheat the oven to 400 degrees F. Set a large sauté pan on the stovetop over medium heat. Add the olive oil, onions, garlic, bay leaf, lemon zest, salt, smoked paprika, saffron, and crushed red pepper. Sauté the onions 3-4 minutes until soft, then stir in the rice and water.
  2. Cover the sauté pan with a tight fitting lid and bring the rice to a simmer. Simmer for about 15 minutes, until the water is absorbed and there are vent holes in the top of the rice. 

  3. Then remove the rice from the heat and stir in the raw shrimp, chopped chorizo, peas, and parsley.
  4. Meanwhile, cut the bell peppers in half from the stem to the bottom. Remove the seeds and set the pepper halves on a baking sheet, cut-side-up. Spoon the paella into the peppers. Pack down, and spoon more on top in round mounds. Bake for 20 minutes, until the shrimp are cooked and the rice is crispy around the edges. Serve warm.

Recipe Video

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