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Veggie paella-stuffed peppers recipe

18 ratings

Approved by Better Baskets

Stuff our cheat's paella into peppers for the perfect summertime dinner. See method

Serves 3
20 mins to prepare and 15 mins to cook
543 calories / serving
Healthy
Vegetarian

Ingredients

375g pack Nightingale Farms peppers, halved, seeds and pith removed
1½ tbsp sunflower oil
1 small red onion, finely chopped
400g tinned butter beans, drained and rinsed
2 tsp smoked paprika
1 tsp dried thyme
3 garlic cloves, finely crushed
100g paella rice
½ 400g tin chopped tomatoes
½ vegetable stock cube, dissolved in 600ml boiling water
50g frozen garden peas
½ lemon, zested and juiced
1 tbsp flat-leaf parsley, finely chopped
½ 60g pack wild rocket, to serve
2 salad tomato, roughly chopped

Packed with flavour and 2 of your 5 a day

Each serving contains

Energy
2285kj
543kcal 27%
Fat
18g 25%
Saturates
3g 16%
Sugars
17g 19%
Salt
1.1g 19%

of the reference intake
Carbohydrate 61.2g Protein 29.5g Fibre 10.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Place the peppers on a large baking tray, drizzle with 1 tbsp oil and roast for 30 mins until soft and lightly charred.
Heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Add the butterbeans and onion and cook for 5 mins, stirring occasionally, until the onion is soft. Stir through the paprika, thyme and garlic, then mix in the rice. Cook for 2 mins before adding the chopped tomato and stock.
Cook for 15 mins, stirring occasionally, until the rice is tender and coated in a glossy sauce. Add the peas for the final 5 mins of cooking. Remove from the heat and stir through the lemon zest and juice. Season to taste with freshly ground black pepper.
Generously stuff the cooked pepper with the paella and sprinkle with flat-leaf parsley. Serve with a rocket and tomato salad on the side.

Freezer Tip: Fully cool the cooked stuffed peppers, transfer to an airtight container and freeze for up to 3 months. When you’re ready to serve, preheat the oven to gas 6, 200°C, fan 180°C and cook the frozen peppers for 20-25 mins until piping hot.For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pepper recipes