Spanish-Inspired Paella Stuffed Bell Peppers

[yunggunna]

Hola, foodies! Get ready to bring the vibrant flavors of Spain to your dinner table with these Spanish-Inspired Paella Stuffed Bell Peppers. This fusion dish takes the beloved flavors of traditional Spanish paella and packs them into colorful bell peppers for a unique and delicious meal. With saffron-infused rice, succulent shrimp, savory chorizo, and a medley of vegetables, each bite is a fiesta of flavors. Let's dive in and create a culinary masterpiece with this delightful fusion creation!

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 1 cup Arborio rice
• 2 cups chicken or vegetable broth
• Pinch of saffron threads
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup frozen peas
• 1/2 cup chopped cooked chorizo
• 1/2 pound large shrimp, peeled and deveined
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, heat the chicken or vegetable broth over medium heat until simmering. Add the saffron threads and let them steep in the broth for 5-10 minutes to infuse the flavor and color.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4. Stir in the minced garlic and cook for another 2 minutes until fragrant.
5. Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
6. Pour the saffron-infused broth into the skillet, along with the diced red and yellow bell peppers and diced tomatoes. Stir to combine.
7. Cover the skillet and let the rice mixture simmer gently for 15-20 minutes, or until the rice is cooked through and most of the liquid has been absorbed.
8. Stir in the frozen peas and chopped cooked chorizo, and season with salt and pepper to taste. Cook for another 2-3 minutes until the peas are heated through.
9. While the rice is cooking, lightly season the inside of each bell pepper half with salt and pepper. Place the bell pepper halves in a baking dish.
10. Once the rice mixture is ready, spoon it into each bell pepper half, filling them generously.
11. Arrange the peeled and deveined shrimp on top of the rice-filled bell peppers.
12. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender and the shrimp are pink and cooked through.
13. Remove the foil and broil the stuffed bell peppers for an additional 2-3 minutes until the shrimp are lightly charred.
14. Serve the Spanish-Inspired Paella Stuffed Bell Peppers hot, garnished with fresh parsley and lemon wedges on the side.
15. Enjoy your flavorful and colorful Paella Stuffed Bell Peppers, a delicious fusion of Spanish-inspired ingredients that will transport you to the sunny shores of Spain with every bite!

With their vibrant colors, succulent shrimp, and flavorful rice filling, these Spanish-Inspired Paella Stuffed Bell Peppers are sure to impress your taste buds and transport you to the bustling streets of Spain. Whether you serve them as a main dish for a dinner party or enjoy them as a flavorful weeknight meal, these stuffed peppers are guaranteed to be a hit. ¡Buen provecho!

 

[ChocoJay]

What a creative twist! Spanish-Inspired Paella Stuffed Bell Peppers must be bursting with flavor! Can't wait to taste these!

 

[muffinpony]

heyyy, fill them with some vibrant bell peppers with a savory mix of saffron-infused rice, tender chicken or seafood!! i tell you, It's like a taste of Spain in every bite!