I have been digging around to find easy recipes to share. This one today is the inspiration of Spanish popular dish Paella. There is near hundreds of Paella recipes.
Everyone has 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 the 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.
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 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 on 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.
Vegetarian Mushrooms and Beans Paella Stuffed in Peppers
- 4 Red Bell Peppers
- 2 Tbs. Olive Oil
- 1/2 Med. Onion minced
- 3 Garlic cloves sliced
- 6 Mushrooms sliced
- 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
- 1 ½ Cups Rice
- 1 cups Vegetable Broth
- 1 can of Fire Roasted Tomatoes or any other tomatoes marinara sauce works well.
- In a Paella pan or regular saute pan put olive oil and preheat; add minced onion and sliced garlic, saute until soft, 5 minutes on a lower temperature.
- Add mushrooms in the pot, stir for a minute or two then put rice. Stir well.
- Add beans, sliced black olives, chopped tomatoes, saffron and season it with salt and pepper; To the mixture add rice and stir well to coat.
- Pour over Vegetable Broth. Cover for about 15 minutes. Simmer on low and slow.
- 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. If the rice is tender than it is done, if not give a few more minutes. Add more water or broth if needed.
- Taste to see of the stuffing needs more seasoning.
- Wash and cut the top of the Peppers off, take the seeds out and save the lids.
- Preheat the oven on 375 degrees Fahrenheit.
- Boil large pot of water with 1 Tbs. Salt and put the hollow peppers in. Cook for just a 5 minutes covered; Drain and let them cool for a minute.
- Fill each pepper to the top with veggie and rice paella, put the pepper lids.
- Line each pepper in the baking dish. Smaller in size and the deeper baking dish would work the best so the peppers don’t collapse.
- Pour over 8 fl oz can of fire-roasted tomatoes but other canned tomatoes work as well as marinara sauce.
- Cover the whole dish, if possible, with aluminum foil for the first 15 minutes of baking. Bake for 30 minutes; Take off aluminum foil off after 15 minutes of baking.
- Peppers should be very soft and perfectly blended once you are eating together with the vegetarian 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!