Subj : Paella Stuffed Peppers
To   : All
From : Ben Collver
Date : Tue Feb 17 2026 06:59 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paella Stuffed Peppers
 Categories: Stuffed veg, Vegetarian
      Yield: 4 Servings
 
      4 lg Green bell peppers
      1 tb Olive oil -OR-
    1/4 c  Water
      3 cl Garlic; minced
 14 1/2 oz Can diced fire-roasted
           - tomatoes; drained
      2 c  Cooked brown rice
      1 c  Chickpeas; cooked or canned;
           - rinsed & drained
      1 c  Marinated artichoke hearts;
           - chopped
    1/2 c  Peas; fresh or frozen
    1/2 c  Pimiento-stuffed green
           - olives; sliced
      2 ts Capers; drained
      1 ts Lemon zest; finely minced
      1 ts Dried basil
    1/2 ts Dried thyme
      1 pn Saffron threads; generous
           Salt
           Black pepper; freshly ground
 
  Preheat the oven to 350?F. Bring a large pot of water to a boil over
  high heat. Slice off the tops of the peppers and remove the seeds &
  ribs. Plunge the peppers into the boiling water and cook until
  slightly softened, 3 to 4 minutes. Remove from the water with tongs
  and set aside, cut sides down, to drain.
  
  Heat the oil or water in a large saucepan over medium heat. Add the
  garlic and cook until fragrant, about 30 seconds. Stir in the
  tomatoes, rice, chickpeas, artichoke hearts, peas, olives, capers,
  lemon zest, basil, thyme, saffron, and salt & pepper to taste. Cook,
  stirring, for 5 minutes to blend the flavors. Taste and adjust the
  seasonings, if needed.
  
  Fill the peppers with the paella mixture and place upright in a baking
  dish. Add a few tablespoons of water to the baking dish. Cover
  tightly and bake until the peppers are tender and the stuffing is
  hot, about 30 minutes. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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