This super easy paella style stuffed peppers with feta recipe brings together all those amazing summery flavours of the Mediterranean and makes the perfect week night meal.
I adore stuffed peppers. They are always one of my favourite dishes in Greece. But they shouldn’t be confined to one particular place. Let’s give them a bit of a flavour twist today by adding some traditionally Spanish ingredients to the mix.
This is a great recipe for using up leftover rice from another meal. I always make extra rice when I’m cooking and keep it in the fridge or freezer so I have it on hand for a quick meal. These Spanish style stuffed peppers are the perfect vehicle for that rice.
Ingredients for stuffed peppers
I’m bringing all those sunshine flavours of Greece and Spain together here in these paella inspired stuffed peppers with feta.
- Red bell peppers
- Cooked rice
- Chorizo sausage
- frozen peas
- lemon juice and zest
- baby tomatoes
- flaked almonds
- black olives
- dried oregano
- Crumbled feta
Well, while I do love a good paella I will be the first to admit that traditional paella can be a bit of a faff to make. Who has time for that on a weeknight? Instead you can use the flavour ingredients for paella in a simple quick and easy stuffed pepper recipe that just bakes in the oven in less than 30 minutes.
How to make paella style stuffed peppers
This is such an easy recipe. Now you could go all out on the super easy front and just stuff everything into the peppers. That works fine but you don’t get all the flavours that way.
All you need to do to get that flavour punch is heat the chopped chorizo in a pan along with the onion for a few minutes and add the garlic and chilli for just one brief minute. Doing this little bit of hands-on cooking first releases the amazingly flavourful oils in the chorizo.
Then mix with the cooked rice and all other ingredients (apart from the flaked almonds) and pack the stuffed peppers into a baking tray so that they are close enough not to topple over. Add a little water to the tray and bake in the oven for about 30 minutes till the peppers are tender. You don’t want them to fall apart completely.
Quickly toast the flaked almonds in a dry pan and sprinkle them on top of your stuffed peppers.
How to serve paella stuffed peppers
I like to serve these peppers just on a bed of spinach or other greens. Two pepper halves make the perfect supper for one person maybe with a nice hunk of crusty bread on the side to mop up the gorgeous rich hot garlicy juices.
Paella style stuffed peppers with feta
The flavour of these stuffed peppers makes the little bit of cooking effort well worthwhile. The creaminess of the feta as it melts into the rice mixture inside the peppers adds a richness and saltiness to this spicy Spanish inspired dish. You can leave it out if you like though if you are not a feta fan. These stuffed peppers work perfectly well without it.
The toasted flaked almonds are all about the crunch. As this is quite a soft sort of dish with the veggies, chorizo and prawns cooked in the rice within the baked peppers you do want a bit of crunch to liven things up a wee bit.
If you don’t like almonds then try pine nuts instead.
How many does this recipe serve
I’ve used 4 peppers here and serve a whole pepper per person as a main dish. If you wanted to do this as a side dish with say a pork chop or as part of a BBQ then allow half a pepper per person.
Looking for more stuffed veggie recipes? Then check these out;
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Paella style stuffed peppers with feta
- 4 red bell peppers halved top to bottom
- 1 small onion diced
- 2 cloves garlic minced
- 1 small chilli pepper minced
- 4 tbsp chorizo chopped
- 4 tbsp prawns or shrimps cooked
- 4 tbsp frozen peas
- 10 cherry tomatoes halved
- 1 tsp dried oregano
- 4 tbsp black olives chopped
- 500 g cooked rice basmati or long grain rice
- 4 tbsp feta crumbled
- black pepper and a little salt to taste
- 4 tbsp flaked almonds
- Prehet oven to 200C
- Saute the chorizo and diced onion in 1 tbsp of olive oil for just 3 minutes to allow oils from chorizo to be released nd briefly cook onion, add the garlic and chilli for 1 minute more
- Mix all ingredients (apart from the flaked almonds) in a bowl and pack this into the red pepper halves
- Place the stuffed peppers in a high sided baking tray so they are close together, add approximately 1cm water to the tray and cover with foil. Bake in the oven for 30 minutes or till the peppers ate tender but still holding their shape
- Toast the flaked almonds in a dry pan for barely 1 minute till just golden and emitting their nutty aroma. Tip out of pan immediately
- Remove from oven and spoon some of the juices in the pan over the peppers before serving with flaked almonds on top