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Paella Stuffed Peppers

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 350ยบ 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.