Paella Stuffed Peppers

Paella Stuffed Peppers is a wonderful twist on two classics! Combining the traditional flavors of Spanish Paella with the European stuffed pepper creates a simple and creative meal. This is stuffed full of yellow rice, ground chicken, chorizo, Spanish olives and more to give you an experience you’ll recall with fondness!

Paella – The Secret to a Woman’s Heart

I know you’re thinking, “What in the world is he talking about?” When I first met my now wife 20 years ago, among other things, I mentioned I loved to cook. On one of our first dates, I was at her place with her and her roommate.

We drove to the local supermarket (ShopRite) and I bought all theses ingredients she never knew the store even sold. I made her this really kickin’ Paella. It had calamari, mussels, clams, shrimp, chicken, chorizo, and more!

My wife says all the the time to young men, “it’s not ‘the way to a man’s heart is through his stomach,’ it’s, ‘the way to a woman’s heart is through her stomach!'”

While I can’t say that’s what hooked her, but the interest level skyrocketed once she knew I meant it when I said I could cook! Paella is still one of her top favorites that I make. So I decided to try a twist!

Stuffed Peppers

Stuffed Peppers are a classic comfort food. Usually, they consist of uncooked ground meat, uncooked rice, with some veggies and a sauce all stuffed inside a a hollowed out bell pepper. My Russian grandmother and my mother both made amazing stuffed peppers.

Paella Stuffed Peppers

Paella is a classic authentic Spanish dish. In Spain, it’s common to see these giant pans that are loaded with rice, meats, and vegetables. My first experience with Paella was actually on a school filed trip to a Spanish restaurant in Pine Brook, NJ.

Since I love both Paella and Stuffed Peppers, and since I usually add bell peppers to my paella, I got the crazy idea one day to do a fusion of the 2. I was amazed at the flavor! The first time around the rice on top was crunchy, while the rice inside the meat was perfect.

What Ingredients Go in Paella Stuffed Peppers?

• Bell Peppers
• Ground Chicken
• Ground Chorizo
• Yellow Rice
• Chicken Stock
• Sweet Onion
• Spanish Olives
• Fresh Parsley

Ingredient Notes and Substitutions

Bell Peppers – get a variety of colors to make the dish burst with color!

Ground Chicken – I use ground chicken rather than whole chicken like chicken breast or thighs, because it come out juicier and helps to stuff the peppers easier.

Chorizo – I can buy link chorizo from my supermarket. I have also used the hard chorizo, like Goya, so you can use that, just chop it up fine. However, I do recommend using ground chorizo if you can find some.

Yellow Rice – I purchase a small 5 ounce bag of yellow rice to keep it simple, however, you can make your own.

Chicken Stock – you need a little extra moisture to cook the rice.

Sweet Onion – simply, sweet onion just tastes better.

How Is Paella Stuffed Peppers Made?

1. Heat the oven to 350º F.
2. In a medium mixing bowl, pour in the rice and the chicken stock. Let these sit about 10 minutes.
3. Cut the bell peppers in half lengthwise. Use a small sharp knife, like a pairing knife, to remove the seed, the veins, and the seed cap at the top, but leave the stem intact.
4. Fill a pot with water, just enough to completely submerge all the bell pepper pieces, and bring it to a boil.
5. Add the bell peppers and par-cook them for 3 minutes.
6. Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and season them. Cook until they are translucent, about 5 minutes. Remove them to a bowl.
7. Add the crumbled chorizo to the same pan and cook until firm, about 5 minutes as well.
8. In the mixing bowl with the rice and chicken stock, add ground chicken, chorizo, onions, Spanish olives, parsley, salt, and pepper, and thoroughly mix.
9. Stuff the bell pepper halves with the mixture. Cover each stuffed pepper with a small piece of aluminum.
10. Use cooking spray and coat a baking pan (I recommend a glass baking pan). Place the stuffed peppers in the pan and cover the pan with foil as well. The double layer will ensure the rice cooks evenly.
11. Place the pan in the oven and cook for 30 minutes.
12. Garnish with fresh parsley.

Can I Freeze Paella Stuffed Peppers?

Yes! You can freeze Paella Stuffed Peppers for up to 6 months. I recommend freezing them separately in quart size freezer bags, and then place them in a common freezer bag.

To thaw and reheat here are a couple suggestions:

• Thaw them overnight in the fridge
• Thaw them on the counter. They will be safe for 2 hours.
• To reheat them, simply place them on a baking pan, cover with foil, and put them in the oven set to 350º F for 20 minutes.

Useful Kitchen Tools

I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.

Other Amazing Recipes That You’ll Love!

Paella with Seafood, Chicken and Chorizo

Butter Poached Tilapia

Lemon Butter Garlic Tilapia

Roasted Red Pepper Sauce

Tuscany Chicken and Pasta

Print

Paella Stuffed Peppers

Course Main Course

Cuisine American, Spanish

Keyword paella, Spanish food, stuffed peppers

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Ingredients

• 4 Bell Peppers, halved various colors
• 1 Tablespoon Olive Oil
• 1/2 pound Ground Chicken
• 1/2 pound Ground Chorizo
• 1/2 cup Yellow Rice
• 1/2 cup Chicken Stock
• 1/2 cup Sweet Onion
• 1/2 cup Spanish Olives
• 2 Tablespoon Fresh Parsley, chopped/divided
• Salt and Pepper to taste

Instructions

1. Heat the oven to 350º F.

2. In a medium mixing bowl, pour in the rice and the chicken stock. Let these sit about 10 minutes.

3. Cut the bell peppers in half lengthwise. Use a small sharp knife, like a pairing knife, to remove the seed, the veins, and the seed cap at the top, but leave the stem intact.

4. Fill a pot with water, just enough to completely submerge all the bell pepper pieces, and bring it to a boil.

5. Add the bell peppers and par-cook them for 3 minutes.

6. Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and season them with salt. Cook until they are translucent, about 5 minutes. Remove them to a bowl.

7. Add the crumbled chorizo to the same pan and cook until firm, about 5 minutes as well.

8. In the mixing bowl with the rice and chicken stock, add ground chicken, chorizo, onions, Spanish olives, 1 tablespoon parsley, salt, and pepper, and thoroughly mix.

9. Stuff the bell pepper halves with the mixture. Cover each stuffed pepper with a small piece of aluminum.
10. Use cooking spray and coat a baking pan (I recommend a glass baking pan). Place the stuffed peppers in the pan and cover the pan with foil as well. The double layer will ensure the rice cooks evenly.
11. Place the pan in the oven and cook for 30 minutes.

12. Garnish with fresh parsley.