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paella style stuffed peppers with feta

Paella style stuffed peppers with feta

Karon Grieve
A quick and easy recipe for using leftover rice and making a 30 minute meal perfect for midweek
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 405 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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

Notes

These paella style stuffed peppers can be served hot or cold

Nutrition

Calories: 405kcalCarbohydrates: 53gProtein: 16gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 620mgPotassium: 594mgFiber: 6gSugar: 9gVitamin A: 4321IUVitamin C: 186mgCalcium: 181mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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