Vegetarian Mushrooms and Beans Paella Stuffed in Peppers

I have been digging around to find easy recipes to share. This one today is inspiration of Spanish popular dish Paella. There is nearly hundreds of Paella recipes, and everybody have their own household traditional way to make it. Paella
is a typical Spanish recipe and is traditionally cooked in a
paellera” – a round flat pan with two handles – which is
then put on the table for family to enjoy the meal. However I do not
own paellera, I cooked it in a regular pan then stuffed paella in the red
peppers as you can see from the pictures. A paella is very versatile, so if you don’t have the exact ingredients or if you find some of
them hard to get hold of, substitute them for something similar.

You
might know the fact that Tokyo has the biggest seafood market in
the world, but Madrid is just behind it on a second place, so many Spanish
dishes include a lot of seafood and paella is no different. 
Most
common Paella is of course with the some kind of fish, but there are
also with meat and vegetables only. I choose to make this a vegetarian. It has plenty of protein, it’s simple and perfect for this kind of weather. So you can substitute and play
with different ingredients  depending what you are having in your fridge and pantry. Be open and experiment.
I
would say that this is very comforting dish, but also healthy.

Homemade Vegetarian Mushrooms and Beans Paella Stuffed in Peppers

Vegetarian Mushrooms and Beans Paella
Stuffed in Peppers
Serves 4
Ingredients:
  • 4 Red Bell Peppers
  • 2 Tbs. Olive Oil
  • 1 Med. Onion, mince
  • 3 Garlic cloves, slice
  • 5 Mushrooms, slice
  • 1 ½ Cups Rice
  • ½ Cup Red Beans, canned
  • 4 Black Olives, pitted
  • 3 Tomatoes, canned (peeled, unseasoned)
  • ½ tsp. Saffron
  • ½ tsp. Red Chilli Powder/or flakes
  • Salt and Pepper to taste
  • 2 ½ cups Vegetable Broth
Directions:
  1. In a Paella pan or regular saute pan
    put olive oil and preheat; add minced onion and sliced garlic, saute
    until soft.
  2. Add mushrooms in the pot, stir for
    minute or two then put rice. Stir well to code the rice well.
  3. Add beans, black sliced olives, chopped
    tomatoes, saffron and season it with salt and pepper; Stir Well!
  4. Pour over Vegetable broth and cover for
    15 minutes.
  5. Uncover after 15 minutes, stir and if
    you need more liquid you can add only if the rice is not cooked yet
    and liquid evaporated.
  6. Cook for 10 more minutes or until all
    the liquid evaporate on a low temperature and stir occasionally; Rice
    should be done at this point. Cover and set aside.
  7. Wash and cut the top of the Peppers
    off, take the seeds out and save the lids.
  8. Preheat the oven on 375 degrees
    Fahrenheit.
  9. Boil large pot of water with 1 Tbs.
    Salt and put the hollow peppers in. Boil for just a 5 minutes covered;
    Drain.
  10. Fill each pepper to the top with
    paella, put the pepper lids on and wrap it with Aluminum Foil completely then put in the baking pan.
  11. Bake in a heat safe baking pan for 20
    minutes; Take out and be careful when you unwrap the aluminum foil.
  12. Peppers should be very soft and
    perfectly blended once you are eating together with the paella
    filling.
Serve it with the Salad and bread on
the side! You can also add any meat or fish on the side of this dish if you desire, because it would go perfectly together! 
Enjoy!  

Enjoy your Week!
Your Friend,
Sandra
All the images and recipes are ©2012 Sandra’s Easy Cooking. All Rights Reserved. 
You cannot copy, or republish (recipes or images) without permission of the author.


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