Veggie paella-stuffed peppers recipe
Created by The Tesco Recipes team
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
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
Each serving contains
- Energy
- 2285kJ 543.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 17g
of the Reference intake
Carbohydrate 61.2gProtein 29.5gFibre 10.2g
Method
- 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.
- 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.
- 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.
- Generously stuff the cooked pepper with the paella and sprinkle with flat-leaf parsley. Serve with a rocket and tomato salad on the side.
- See more Pepper recipes
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.
