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Veggie paella-stuffed peppers recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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